Rheological, pasting and microstructural studies of dairy protein-starch interactions and their application in extrusion-based products: A review
Author:
Affiliation:
1. Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600273/fullpdf
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5. Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions;Ravindra;Food Hydrocolloids,2004
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