✦ LIBER ✦
Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction
✍ Scribed by Zhang, Jinbo; Wu, Nana; Lan, Ting; Yang, Xiaoquan
- Book ID
- 121227322
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 642 KB
- Volume
- 49
- Category
- Article
- ISSN
- 0950-5423
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