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Food Hydrocolloids 2019 / 1

Influence of Maillard Reaction Extent on Acid Induced Gels of Whey Proteins and Dextrans

Spotti, Maria Julia, Loyeau, Paula Andrea, Marangón, Abril, Noir, Hernán, Rubiolo, Amelia Catalina, Carrara, Carlos Roberto
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.01.020
Date:
January, 2019
File:
PDF, 1.21 MB
english, 2019
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