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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

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