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EFFECT OF DAIRY PROTEIN BLENDS ON TEXTURE OF HIGH PROTEIN BARS |
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| Authors: | S. RIZANA IMTIAZ BARBARA KUHN‐SHERLOCK MONICA CAMPBELL |
| Affiliation: | 1. Ingredients Innovation, Fonterra Research Centre, Private Bag 11029, Palmerston North 4442, New Zealand;2. Calibration and Statistics, Fonterra Cooperative Group, Te Awamutu, New Zealand;3. Department of Sensory, Fonterra Research Centre, Palmerston North, New Zealand |
| Abstract: | |
| Keywords: | Dairy proteins mathematical model mixture design protein bars sensory texture |