Physical properties of extruded products as affected by cheese whey

Physical properties of extruded products as affected by cheese whey

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	ONWULATA, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 5 (1998), p. 814-818
Materias:	Alimentos Productos Extrusión Propiedades físico-químicas Queso Lactosuero Maíz Proteínas de suero de leche Agua Absorción
Publicación relacionada:	Contenido en: Journal of Food Science

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