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Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a

Jiali Hu1,2, Ling Zhu1,2, Xianting Yin1,2

  • 1National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

Critical Reviews in Food Science and Nutrition
|July 1, 2024
PubMed

Keywords:
morphologyprocessingprotein bodyprotein matrixstarch digestiontaste property

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