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...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Nahed, A.A. Elwahsh, Sahar, S. El-Gohery, Amany, M. El-Deeb, Mehanna, N.M.
Format:	Artigo
Sprog:	Inglês
Udgivet:	Food Technology Research Institute, ARC 2026-09-01
Serier:	Food Technology Research Journal
Fag:	extruded snacks dairy by -products butter milk powder sweet whey powder
Online adgang:	https://ftrj.journals.ekb.eg/article_457873_d167599b1c05f9f00b6e906784188cb0.pdf
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!