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
โฆ LIBER โฆ
UTILIZATION OF MILK PROTEINS
โ Scribed by J. HYND
- Book ID
- 115268310
- Publisher
- John Wiley and Sons
- Year
- 1970
- Tongue
- English
- Weight
- 532 KB
- Volume
- 23
- Category
- Article
- ISSN
- 1364-727X
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
Utilization of milk proteins and cereal
โ
Smietana, Z. ;Fornal, L. ;Szpendowski, J. ;Soral-Smietana, M.
๐
Article
๐
1988
๐
John Wiley and Sons
๐
English
โ 335 KB
UTILIZATION OF PROTEINS
๐
Article
๐
2009
๐
John Wiley and Sons
๐
English
โ 187 KB
SUBJECT: MILK PROTEINS:FORM AND FUNCTION
โ
G. C. CHEESEMAN
๐
Article
๐
1975
๐
John Wiley and Sons
๐
English
โ 1012 KB
Milk Proteins
โ
WHEELOCK, J. V.
๐
Article
๐
1972
๐
Nature Publishing Group
๐
English
โ 140 KB
Milk processing and utilization
โ
BรSRGE K MORTENSEN
๐
Article
๐
1993
๐
John Wiley and Sons
๐
English
โ 673 KB
Milk Proteins || Milk: an overview
โ
Fox, Pat F.
๐
Article
๐
2008
๐
Elsevier
๐
English
โ 416 KB
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic