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

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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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