Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey
The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of water during extrusion of milk protein concentrate...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1753768 |