Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars.

Food Chem X · 2023 · PMC10314169 · PMID 37397200

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a decreasing trendno p-value reported

The free amino groups in the HPNBs of the two systems show a decreasing trend during storage.

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an increasing trendno p-value reported

The hardness of the four HPNBs showed an increasing trend during storage.

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