Extrusion of the cereal mixtures with 25 %addition of milk proteins induced several changes in the chemical and physico-chemical properties of starch. Coefficient of expansion was close to the coeficient of natural ceteal flours, but the extrudates were characterized by higher water absorption. Star
β¦ LIBER β¦
HOW TO OBTAIN EXPANSION OF MILK PRODUCTION
β Scribed by W. Young
- Book ID
- 115267120
- Publisher
- John Wiley and Sons
- Year
- 1949
- Tongue
- English
- Weight
- 813 KB
- Volume
- 3
- Category
- Article
- ISSN
- 1364-727X
No coin nor oath required. For personal study only.
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