Study of Emulsifying Properties of Soy Protein Isolates-Guar Gum Hydrolytes Conjugates Made through Maillard Reaction

Hu Kun,Fang Shaoying,Wang Xiuxia,Li Liyu,Wang Xuan

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (10) : 25.

PDF(374 KB)
PDF(374 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (10) : 25.

Study of Emulsifying Properties of Soy Protein Isolates-Guar Gum Hydrolytes Conjugates Made through Maillard Reaction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(10): 25

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