Effect of glycosylation via maillard reaction and acylation on African yam bean (Sphenostylis stenocarpa) protein functionality

✍ Scribed by Lawrence A. Arogundade, Catherine O. Eromosele, Ighodalo C. Eromosele, Oladipo Ademuyiwa, Nelson O. Etafo, A’Quadri O. Adesokan

• Book ID: 120965496
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 607 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0169-7