Effect of the dry-heating conditions on the glycosylation...

Food Hydrocolloids 2005 Vol. 19; Iss. 5

Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

Laura Jiménez-Castaño, Mar Villamiel, Pedro J. Martín-Álvarez, Agustín Olano, Rosina López-Fandiño
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Volume:
19
Year:
2005
Language:
english
Pages:
7
DOI:
10.1016/j.foodhyd.2004.10.033
File:
PDF, 160 KB
english, 2005
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