Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
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DOI: 10.1080/10408398.2024.2365354
Abstract: Abstract In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix… read more here.
Keywords: starch digestion; sensorial property; protein morphological; morphological structures ... See more keywords