Investigation of the Maillard Reaction Activities of Soy Protein Components with Maltodextrin and the Emulsifying Properties of the Final Conjugates

Hu Kun,Zeng Li,Yu Simin

Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (7) : 22.

PDF(433 KB)
PDF(433 KB)
Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (7) : 22.

Investigation of the Maillard Reaction Activities of Soy Protein Components with Maltodextrin and the Emulsifying Properties of the Final Conjugates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 33(7): 22

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