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Fonterra research model may help industry manipulate protein bar texture
date:Jun 06, 2012
l be possible to calculate or predict the texture in bars.

Study details

The new study assessed the influence of three functionally modified dairy proteins including one whey protein concentrate and two milk protein concentrates on the texture of high protein bars.

A mixture design was used to study the synergistic effects of these three proteins on bar texture,explained Imtiaz and her colleagues.

Mathematical models were then developed to optimise the texture over a 12-month storage perio

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