High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure.

Front Nutr · 2022 · PMC9868749 · PMID 36698475

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showed a trendno p-value reported

The β-sheet content of all samples showed a trend of first increasing, then decreasing and finally increasing.

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