emulsifying properties of proteins proteins
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
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changes in gluten proteins during dough formationinitially gluten is formed when flour and water are mixed together the proteins in the flour
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emulsifying properties of proteins proteins are the surface-active substances which are extensively used in the food industry as emulsifiers to
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