Improvement of emulsifying properties of egg white proteins...

Journal of Agricultural and Food Chemistry 1993 / 04 Vol. 41; Iss. 4

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state

Kato, Akio., Minaki, Kazuaki., Kobayashi, Kunihiko.
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Volume:
41
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00028a006
Date:
April, 1993
File:
PDF, 1015 KB
english, 1993
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