Author: Bindvi Arora
In-Mouth, Self-Disintegrating Milk Protein Puffs-I: Process Development
Journal of Food Process Engineering, August 2022
Process Optimization and Product Characterization of Milk Protein Concentrate Extrudates Expanded by Supercritical Carbon Dioxide
International Journal of Dairy Technology, Volume 74, Issue 4, November 2021
Subtracting Additives: Using Extruder Die Design to Create Healthier Processed Foods
In today’s fast-paced world, where more and more people are consuming convenient processed foods. A renewed focus on health is driving demand for processed foods with the nutritional benefits of natural whole foods. In response, food companies are working to…