High temperature-short time glycation to improve heat...

Food Hydrocolloids 2015 / 02 Vol. 44

High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

Liu, Gang, Zhong, Qixin
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Volume:
44
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.10.006
Date:
February, 2015
File:
PDF, 1.72 MB
english, 2015
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