Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

Published 2013 View Full Article

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Title
Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 38, Issue -, Pages 85-94
Publisher
Elsevier BV
Online
2013-12-02
DOI
10.1016/j.foodhyd.2013.11.018

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