The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
| Autor: | Wang, Wen-qiong, Sheng, Hai-bo, Zhou, Ji-yang, Yuan, Pei-pei, Zhang, Xiao-feng, Lu, Mao-lin, Gu, Rui-xia |
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| Zdroj: | In International Dairy Journal February 2021 113 |
| Databáze: | ScienceDirect |
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