Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
Reactive supercritical fluid extrusion (RSCFX) process at acidic condition (pH 3.0) was used to generate texturized whey protein concentrate (TWPC) and the impacts of process temperature on product's physicochemical properties were evaluated. TWPC extruded at 50 and 70 °C formed soft-textured a...
Gorde:
| Egile Nagusiak: | , |
|---|---|
| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Elsevier
2014
|
| Sarrera elektronikoa: | http://psasir.upm.edu.my/id/eprint/37724/1/Functional%20properties%20of%20whey%20protein%20concentrate%20texturized%20at%20acidic%20pH.pdf |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|