Toughening and stiffening of starch food extrudates through the addition of cellulose fibres and minerals
Pet food, one of the largest type of commercial packaged foods, continuously sets new challenges, amongst them the possibility to enhance palatability via adjusting product composition. This will optimise texture perception across consumer groups of diverse chewing capabilities, as well as improve f...
| Main Authors: | , , , |
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| Format: | Journal article |
| Language: | English |
| Published: |
Elsevier
2018
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