NDLI: VISCOUS PROPERTIES OF TARO FLOUR EXTRUDED WITH WHEY PROTEINS TO SIMULATE WEANING FOODS

Content Provider	Scilit
Author	Onwulata, C. I. Konstance, R. P.
Copyright Year	2002
Description	Journal: Journal of Food Processing and Preservation
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2002.tb00479.x/pdf
Ending Page	194
Page Count	16
Starting Page	179
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.2002.tb00479.x
Journal	Journal of Food Processing and Preservation
Issue Number	3
Volume Number	26
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2002-08-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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VISCOUS PROPERTIES OF TARO FLOUR EXTRUDED WITH WHEY PROTEINS TO SIMULATE WEANING FOODS