The optimization of glycinin covalent modification technology and rheological properties of glycinin-maltose Maillard products

LI Bing, CHI Yu-jie, BAO Zhi-jie, SUN Lin-zheng

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (07) : 39-43.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (07) : 39-43. DOI: 10.13995/j.cnki.11-1802/ts.2013.07.031
Food and Fermentation Industries

The optimization of glycinin covalent modification technology and rheological properties of glycinin-maltose Maillard products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(07): 39-43 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.031

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