Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate
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DOI: 10.1016/j.fbp.2020.11.004
Abstract: Abstract A rice drink with low protein and fat contents was developed by response surface methodology. Effects of three factors, levels of white rice flour (3-8% w/v) and xanthan gum (0.01-0.05% w/v) and process temperature… read more here.
Keywords: zeta potential; low protein; concentrate; rice drink ... See more keywords