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Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion-based products: a review
(Wiley-VCH Verlag, 2016-12-08)
The two biopolymers protein and starch are used to enhance the textural properties of food and play a key role in the formulation of novel food structures. In this paper, the interactions between dairy proteins and starch ...