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Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability
Madzlan Kasran, Steve W. Cui, H. Douglas GoffVolume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.08.004
File:
PDF, 522 KB
english, 2013