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Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
Nasrollahzadeh, Farzaneh, Varidi, Mehdi, Koocheki, Arash, Hadizadeh, FarzinLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.08.030
Date:
August, 2017
File:
PDF, 1.42 MB
english, 2017