Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates

Publication date: Available online 9 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bindvi Arora, Poonam Singha, Syed S.H. Rizvi

Source: Innovative Food Science and Emerging Technologies - February 10, 2021 Category: Food Science Source Type: research