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Fonterra research model may help industry manipulate protein bar texture
date:Jun 06, 2012
oncentrates play various roles in texture depending on the modifications made during the manufacture of the ingredient.

Imtiaz and her research colleagues said the design approach used in the studycould be applied to a bar manufacturer's specific formulation to develop a predictive model that will help them adjust key ingredient levels to manipulate the texture in bars.

Protein bar manufacturers will be able to select the type of dairy protein and the level of the proteins in a blend required

12/21 20:09