New Functionalities of Maillard Reaction Products As...

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Journal of the Science of Food and Agriculture 2016 / 11

New Functionalities of Maillard Reaction Products As Emulsifier and Encapsulating Agent and Its Processing Parameters: A Brief Review

Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Alitheen, Noorjahan Banu Mohamed, Tan, Chin-Ping, Lai, Oi-Ming
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8124
Date:
November, 2016
File:
PDF, 638 KB
english, 2016
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