Emulsifying properties of maillard conjugates produced from...

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.
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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
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