Properties of extruded whey protein concentrate and cereal flour blends
- Other title
- Propriétés des mélanges extrudés de concentrés protéiques de lactosérum et de farine de céréales (fr)
- Author
- KIM, C. H1 ; MAGA, J. A
[1] Colorado state univ., dep. food sci. human nutrition, Fort Collins, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1987, Vol 20, Num 6, pp 311-318 ; ref : 16 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Extrusion Farine céréale Lactosérum Mélange Propriété organoleptique Texture Produit extrudé
- Keyword (en)
- Extrusion Cereal flour Whey Mixture Organoleptic properties Texture
- Keyword (es)
- Extrusión Harina cereal Suero de leche Mezcla Propiedad organoléptica Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B16 Research and development. New food products, dietetic foods and beverages
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 7641732
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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