Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute
Author:
Affiliation:
1. Universidad Nacional de Colombia, Colombia
2. Alimentos y Productos en Polvo Poltec S.A.S, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst53120.pdf
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4. Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack;Chaiyakul S.;Lebensmittel-Wissenschaft + Technologie,2009
5. Association between textural profiles and surface electromyographic (SEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios;Chang H. C.;Food Research International,2013
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