Brown pigment formation in heated sugar–protein mixed suspensions containing unmodified and peptically modified whey protein concentrates

Published 2015 View Full Article

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Title
Brown pigment formation in heated sugar–protein mixed suspensions containing unmodified and peptically modified whey protein concentrates
Authors
Keywords
AGEs, Browning, Hydrolysate, Maillard reaction, Whey protein
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 800-807
Publisher
Springer Nature
Online
2015-08-18
DOI
10.1007/s13197-015-1955-4
References
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