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Evaluation of Starch⁻Protein Interactions as A Function of pH

Ángela Bravo-Núñez1, Raquel Garzón2, Cristina M Rosell3

  • 1Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071 Palencia, Spain. angela.bravo.nunez@gmail.com.

Foods (Basel, Switzerland)
|May 10, 2019
PubMed

Keywords:
pHpasting propertiesproteinsstarchtexture

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