Influence of protein level and starch type on an extrusion-expanded whey product
- 作者Karin E. Allen; Charles E. Carpenter; Marie K. Walsh
- 卷第42卷
- 期第8期
- 印刷ISSN0950-5423
- 电子ISSN1365-2621
- 文件大小639.42KB
- 发表时间2007
- DOI10.1111/j.1365-2621.2006.01316.x
- 页码953-960
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