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Protein-generated extrusion flavors

Bailey, M.E. Gutheil, R.A. Hsieh, F.H. Cheng, C.W. Gerhardt, K.O. Maillard reaction volatile compounds and color quality of a whey protein concentrate - corn meal extruded product. In Thermally Generated Flavors Maillard, Microwave, and Extrusion Processes, Parliment, T.H., Morello, M.J., McGorrin, R.J., Eds. American Chemical Society Washington, D.C., 1994 pp. 315-327. [Pg.306]

See other pages where Protein-generated extrusion flavors is mentioned: [Pg.197] [Pg.494] [Pg.495] [Pg.499] [Pg.501] [Pg.503] [Pg.306] [Pg.197] [Pg.494] [Pg.495] [Pg.499] [Pg.501] [Pg.503] [Pg.306] [Pg.298] [Pg.187]

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Extrusion flavors

Protein extrusion

Protein generation