Effects of CaCO3/NaHCO3 on Porous Structure and Quality Characteristics of Protein-Starch Gel Network Formed via Extrusion
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CaCO3 and NaHCO3, respectively serving as chemical leavening agents, can promote the expansion of protein or starch extrudates, thereby forming a porous structure. However, the characteristics of this porous structure under the combined regulation of CaCO3 and... ...
