Influence of sulfonation on the properties of expanded extrudates containing 32% whey protein

Journal of Food Science

Volumn 71, Issue 2, 2006, Pages

  Taylor, David P ^a   Carpenter, Charles E ^b   Walsh, Marie K ^b  

^a Grande Custom Ingredients   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Extrusion; Properties; Snack; Sulfonation; Whey protein concentrate

Indexed keywords

EID: 33645333927     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08892.x     Document Type: Article

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