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Application and sensory evaluation of enzymatically texturised vegetable proteins in food models

✍ Scribed by Christian Schäfer; Sybille Neidhart; Reinhold Carle


Publisher
Springer
Year
2011
Tongue
English
Weight
540 KB
Volume
232
Category
Article
ISSN
0044-3026

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## Abstract Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk‐based food product model. The transgenic starc