Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum
Perrechil, F. A., Santana, R. C., Lima, D. B., Polastro, M. Z., Cunha, R. L.Volume:
31
Language:
english
Journal:
Brazilian Journal of Chemical Engineering
DOI:
10.1590/0104-6632.20140312s00002328
Date:
June, 2014
File:
PDF, 610 KB
english, 2014