Perceptual Changes and Drivers of Liking in High Protein Extruded Snacks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02634.x/fullpdf
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3. Influence of whey protein addition and feed moisture content on chosen physicochemical properties of directly expanded corn extrudates;Brncic;Food Bioprocess Technol,2008
4. Mechanical-acoustic and sensory evaluations of cornstarch-whey protein isolate extrudates;Cheng;J Texture Stud,2007
5. Sensory properties of meal replacement bars and beverages made from whey and soy proteins;Childs;J Food Sci,2007
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