Fig. 4.
X-Ray diffraction scans of (a) (C): Maltodexterin (50 %) + WPI (50 %) - 12:1; (b) (F): Maltodexterin (30 %) + WPI (70 %) - 12:1 (c) (I): Maltodexterin (70 %) + WPI (30 %) - 12:1 and (d) (M): Chitosan (10 %) - 4:1).
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