Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction
Wang, Wan, Zhong, QixinVolume:
38
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.11.018
Date:
July, 2014
File:
PDF, 1.14 MB
english, 2014