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BACKGROUND
Composite gels were individually prepared from 20 g kg−1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L−1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein–starch composite gels were evaluated.
RESULTS
Tapioca starch improved (P <...
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