Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

Published 2009 View Full Article

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Title
Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 11, Pages 2296-2302
Publisher
Wiley
Online
2009-10-20
DOI
10.1111/j.1365-2621.2009.02073.x

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