Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Title
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
Authors
Keywords
Starch–protein interactions, Starch-based food processing, Starch structure, Food textural properties, Food sensory properties, Starch digestibility, Gluten-free products
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 114, Issue -, Pages 212-231
Publisher
Elsevier BV
Online
2021-06-05
DOI
10.1016/j.tifs.2021.05.033

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