Effect of process variables on the quality of a textured milk protein product
SATINDER Singh
Effect of process variables on the quality of a textured milk protein product - Food Science and Technology - Ludhiana PAU 1998 - 85, 5L
The effect of blending 20. 40 and 60 per cent milk protein in wheat flour and texturizing in a brabender extruder at feed moisture of 21 ,24 an< 27 per cent. temperature of 110
MILK PROTEINS
CO - EXTRUDA TES DAIRY MILK -- COMPOSITION MILK PROTEIN MILK PROTEINS PROCESS TEXTURIZED PROTEIN
T 637.1 S16E
Effect of process variables on the quality of a textured milk protein product - Food Science and Technology - Ludhiana PAU 1998 - 85, 5L
The effect of blending 20. 40 and 60 per cent milk protein in wheat flour and texturizing in a brabender extruder at feed moisture of 21 ,24 an< 27 per cent. temperature of 110
MILK PROTEINS
CO - EXTRUDA TES DAIRY MILK -- COMPOSITION MILK PROTEIN MILK PROTEINS PROCESS TEXTURIZED PROTEIN
T 637.1 S16E