Back to results
University of Illinois at Urbana-Champaign
Extrusion Processing of Protein-Fortified Half-Product Snacks
Abstract
dc:descriptionThis study indicated the high potential of extrusion technology to produce soy protein-fortified half-product snacks with good texture and superior nutritional profile.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science and Human Nutrition
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Wiriyapirom, Sunanta
- Contributors dc:contributor
-
- Padua, G.W.
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (MiAaPQ)AAI9904624
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/83732