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Protein Ingredients in Low- and Intermediate-Moisture Systems
Thom Huppertz
NIZO food research
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Food Science
Low Moisture
100%
Intermediate Moisture
100%
Glycation
25%
Water Activity
25%
Protein Interaction
25%
Protein Functionality
25%
Agricultural and Biological Sciences
Maillard Reaction
100%
Nonfood Products
100%