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Products extruded from buckwheat flour and its mixtures with milk proteins ii. chemical characteristics and physicochemical properties of proteins and starch of products extruded from buckwheat flour and its mixture with milk proteins


Products extruded from buckwheat flour and its mixtures with milk proteins ii. chemical characteristics and physicochemical properties of proteins and starch of products extruded from buckwheat flour and its mixture with milk proteins



Acta Alimentaria Polonica 11(4): 397-412



The effect of extrusion on the chemical changes and physico-chemical properties of proteins and starch of buckwheat flour and its mixture with milk proteins was examined. It was found that the temperature of the process has an influence on the formation of starch-protein and starch-lipid complexes. The solubility and swelling power of starch was also changed.

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