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...

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Dades bibliogràfiques

Autors principals:	Nahed, A.A. Elwahsh, Sahar, S. El-Gohery, Amany, M. El-Deeb, Mehanna, N.M.
Format:	Artigo
Idioma:	Inglês
Publicat:	Food Technology Research Institute, ARC 2026-09-01
Col·lecció:	Food Technology Research Journal
Matèries:	extruded snacks dairy by -products butter milk powder sweet whey powder
Accés en línia:	https://ftrj.journals.ekb.eg/article_457873_d167599b1c05f9f00b6e906784188cb0.pdf
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