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Fonterra research model may help industry manipulate protein bar texture
date:Jun 06, 2012
in the industry is a combination of dairy protein and soy protein,noted Imtiaz adding that whilst a number of different dairy proteins are used in such bars, the most preferred dairy proteins tend to be calcium caseinate and whey protein hydrolyzate.

However, manufacturers desire different textures in their bars.For this purpose, understanding the effect of proteins and protein blends on the two main texture dimensions in bars will be useful,said the researchers.

Using this knowledge, it wil

12/22 01:12