Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate
Author:
Affiliation:
1. Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
Publisher
Wiley
Subject
Food Science
Reference34 articles.
1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocoll,2006
2. Milk Powder
3. Characterization of extruded and toasted milk protein concentrates;Banach;J Food Sci,2013
4. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates;Banach;LWT - Food Sci Technol,2014
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