Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types

Published 2017 View Full Article

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Title
Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
Authors
Keywords
-
Journal
International Journal of Food Engineering
Volume 13, Issue 3, Pages -
Publisher
Walter de Gruyter GmbH
Online
2017-02-18
DOI
10.1515/ijfe-2016-0006

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