Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
| Autor: | Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R. |
|---|---|
| Zdroj: | In Food Hydrocolloids August 2014 39:223-230 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect