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Co-precipitates as food ingredients

, : Co-precipitates as food ingredients. XIX International Dairy Congress 1E: 763-764

The relationship between the water absorption of coprecipitates (measured by a Brabender farinograph) and their application as food ingredients was investigated. It was shown that coprecipitates with a wide range of water absorption characteristics can be produced to meet a variety of functions as ingredients in foods (bread, pasta, savoury snack products, meat products etc.).


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