Improvement of Gel Properties of Dried Egg White by Modification with Galactomannan through the Maillard Reaction
- 31 May 2002
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 50 (14) , 4113-4118
- https://doi.org/10.1021/jf0114334
Abstract
No abstract availableKeywords
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