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- W136852963 abstract "SUMMARY A series of C 6 , C 8 and C 10 alcohols, aldehydes and acids were added to either 100% low or high amylose corn starch or 70% low or high amylose corn starch and two 30% isolated soy proteins having different functional properties or two 30% milk protein isolates having different properties. The mixtures were adjusted to 24% moisture and extruded at 125°. Resulting extrudates were enzymatically treated and the individual percent added compound retention determined gas chromatographically. Starch but not protein types did influence retention. Acids were bound more than alcohols with aldehydes being retained the least." @default.
- W136852963 created "2016-06-24" @default.
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- W136852963 date "1992-01-01" @default.
- W136852963 modified "2023-09-27" @default.
- W136852963 title "Binding During Extrusion of Added Flavorants as Influenced by Starch and Protein Types" @default.
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- W136852963 doi "https://doi.org/10.1016/b978-0-444-88834-1.50046-6" @default.
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