Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan - Concepedia

Concepedia

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Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan

25

Citations

24

References

2018

Year

Tao Sun, Yingying Qin, Jing Xie, Honglei Xu, Jianhong Gan, Jikui Wu, Xiaojun Bian, Xiaohui Li, Zhenhai Xiong, Bin Xue

Food Hydrocolloids

Food ChemistryFunctional PropertiesFood PhysicFood AnalysisGlycobiologyFood ProcessingMaillard ReactionFood TechnologyHealth Sciences

References

	Year	Citations

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