Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
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DOI: 10.1007/s13197-018-3215-x
Abstract: The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found… read more here.
Keywords: protein; arrowroot maranta; protein concentrate; rheological textural ... See more keywords