Influence of Protein Level and Starch Type on an Extrusion-Expanded Whey Product
International Journal of Food Science and Technology
Allen, K.E., Walsh, M.K., Carpenter, C.E. (2007) Influence of protein level and starch type on an extrusion-expanded whey product. International Journal of Food Science and Technology. 42:953-960.
This document is currently not available here.