Nutritional and Sensory Evaluation of Extruded Snacks Fortified with Dairy By-Products
This study evaluated the incorporation of buttermilk powder (BMP) and sweet whey powder (SWP) into corn rice extruded snacks, focusing on nutritional, physical, and sensory properties. Fortification significantly increased protein, fat, ash, and essential minerals, with BMP enhancing calcium levels...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Food Technology Research Institute, ARC
2026-09-01
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| Sraith: | Food Technology Research Journal |
| Ábhair: | |
| Rochtain ar líne: | https://ftrj.journals.ekb.eg/article_457873_d167599b1c05f9f00b6e906784188cb0.pdf |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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