Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates

LWT

Volumn 56, Issue 1, 2014, Pages 77-86

  Banach, J C ^a   Clark, S ^a   Lamsal, B P ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Extrusion; Intermediate moisture food; Milk protein concentrate; Protein bars; Texture

Indexed keywords

FOOD STORAGE; NUTRITION;

G PROTEIN; INTERMEDIATE-MOISTURE FOODS; MILK PROTEIN; MILK PROTEIN CONCENTRATE; PALM KERNEL; PROTEIN BAR; PROTEIN CONCENTRATES; STORAGE PERIODS; SUGAR ALCOHOLS; WATER ACTIVITY;

PROTEINS;

ZEA MAYS;

EID: 84890231797     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.008     Document Type: Article

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