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Specific volume (cm3/g) of the bread made of soy protein and egg white protein. Horizontal axis shows the amount (g) of soy protein added to 22.5 g of a raw egg white in making the dough. (A) No starch and (B) cornstarch (2.5 g) were added to the dough, respectively. Reprinted/adapted with permission from Ref. [23]. Copyright 2021, NARO.
