Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis
2012 ◽
Vol 28
(2)
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pp. 301-312
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2009 ◽
Vol 23
(8)
◽
pp. 2270-2277
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Keyword(s):
Keyword(s):
Keyword(s):
1998 ◽
Vol 36
(7)
◽
pp. 543-553
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