Influence of whey protein concentrate addition on textural properties of corn flour extrudates
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-05-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36315 |