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Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction

Food ChemistrySoy Protein IsolateFunctional PropertiesEngineeringBiochemistryNatural SciencesFood AnalysisGlycobiologyBiochemical EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringMaillard ReactionBiomolecular Engineering