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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

DOI

224

Citations

53

References

2013

Year

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita, Guadalupe I. Olivas, Paul Baruk Zamudio‐Flores, Carlos Horacio Acosta‐Muñiz, David R. Sepúlveda
Food Hydrocolloids

References

YearCitations

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