Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans - Concepedia

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Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

104

Citations

32

References

2019

Year

María Julia Spotti, Paula Andrea Loyeau, Abril Marangón, Hernán Noir, Amelia C. Rubiolo, Carlos R. Carrara

Food Hydrocolloids

Food ChemistryBiochemistryNatural SciencesFood AnalysisWhey ProteinsProtein EngineeringFood ProcessingMaillard Reaction ExtentFood QualityBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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