Original paper
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
Paper Details
Title
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
Published Date
Nov 14, 2016
Journal
Volume
157
Pages
1620 - 1627
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Notes
History