Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough.

Foods · 2023 · PMC9857982 · PMID 36673452

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a decreasing trendno p-value reported

The increase in the additional amount of soy protein isolate reduced the amount of starch-endogenous lipid complexes, which may have resulted in a decreasing trend of the ΔH 2 value. 3.3.

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