Influence of Maillard conjugation on structural...

Food Hydrocolloids 2014 / 08 Vol. 39

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R.
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.01.014
Date:
August, 2014
File:
PDF, 730 KB
english, 2014
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