Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction - Concepedia

Concepedia

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Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction

42

Citations

29

References

2020

Year

Ping Liu, Yalong Li, Liu Gao, Xingtao Zhou, Peihua Ma, Qin Wang

Journal of Cereal Science

Food ChemistryAgricultural ChemistryFood QualityFood AnalysisGlycobiologyBlack Rice GlutelinPolysaccharideDifferent CarbohydratesMaillard ReactionHemicelluloseHealth Sciences

References

	Year	Citations

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