These two authors contributed equally to this work.
Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion
Article first published online: 3 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2193–2199, October 2013
How to Cite
Paraman, I., Supriyadi, S., Wagner, M. E. and Rizvi, S. S. H. (2013), Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion. International Journal of Food Science & Technology, 48: 2193–2199. doi: 10.1111/ijfs.12204
- Issue published online: 13 SEP 2013
- Article first published online: 3 JUN 2013
- Manuscript Accepted: 29 APR 2013
- Manuscript Received: 30 DEC 2012
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