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The cover image, by Lida Shahsavani Mojarrad et al., is based on the Research Article Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures, DOI 10.1111/jtxs.12277.
Textural and microstructural properties of composite gels (CGs), along with wheat flour and high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at different levels and temperatures were investigated. The results showed by increasing Hylon starch content, the firmness increased and adhesiveness decreased. Indeed, high level of amylose and cross‐linking formed by MTGase...
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