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pro vyhledávání: '"Abril Marangón"'
Autor:
Paula Andrea Loyeau, Amelia Catalina Rubiolo, María Julia Spotti, Carlos R. Carrara, Hernán Noir, Abril Marangón
Publikováno v:
Food Hydrocolloids. 91:224-231
Maillard reaction is a natural occurring reaction that takes place when proteins and saccharides are present. In this study, we have investigated the effect of Maillard reaction on some physicochemical properties of conjugates of whey proteins isolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a378ec0efa24d7ef4f2d20af90d2cd30
https://doi.org/10.1016/j.foodhyd.2019.01.020
https://doi.org/10.1016/j.foodhyd.2019.01.020
