Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

Published 2017 View Full Article

Authors

Keywords

Whey protein concentrate, Rice, Extrusion, Chemical composition, Gel electrophoresis, X-ray diffraction

Journal

FOOD CHEMISTRY

Volume 228, Issue -, Pages 287-296

Publisher

Elsevier BV

Online

2017-02-03

DOI

10.1016/j.foodchem.2017.01.145

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