Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study

Published 2010 View Full Article

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Title
Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 10, Pages 2349-2355
Publisher
Elsevier BV
Online
2010-08-13
DOI
10.1016/j.foodres.2010.08.001

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