Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1296-1306

  Brnčić, Mladen ^a   Bosiljkov, Tomislav ^a   Ukrainczyk, Marko ^b   Tripalo, Branko ^a   Brnčić, Suzana Rimac ^a   Karlović, Sven ^a   Karlović, Damir ^a   Ježek, Damir ^a   Topić, Dražen Vikić ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b RUDER BO KOVI INSTITUTE   (Croatia)

Author keywords

Chemical composition; Colour; Corn flour; Extrudates; Extrusion; WAI; Whey protein concentrate; WSI

Indexed keywords

COLOR; COLOR COMPUTER GRAPHICS; EXTRUSION; MOISTURE; MOISTURE DETERMINATION; WATER ABSORPTION;

CHEMICAL COMPOSITIONS; CORN FLOUR; EXTRUDATES; PHYSICOCHEMICAL PROPERTY; TECHNOLOGICAL PROCESS; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX; WHEY PROTEIN CONCENTRATE;

PROTEINS;

ZEA MAYS;

EID: 80051551275     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0273-0     Document Type: Article

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