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Granular particles (crumbs) of gluten, wheat starch, and waxy maize starch were obtained by extrusion in a twin-screw cooker extruder and conditioned to a range of moisture contents (4–18%). The textures of the granules were assessed by a small sensory panel and the sounds produced during crushing (acoustic emission) measured. Solid, essentially amorphous, bars of gluten, wheat starch and waxy maize...