https://jnj-7706621inhibitor.c....om/guessing-the-part
Microparticulated whey protein would not influence flowability but caused a rise in the storage space and loss moduli plus the heat at gel-sol change. An equivalent impact was also shown for rennet casein, whereas inulin and polydextrose had little or no effect on these rheological variables. Corn dextrin had no impact on the storage space and reduction moduli, but affected the gel-sol transition heat. No alterations in hardness had been recognized for almost any concentration of the fat rep
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