Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State

Gespeichert in:

Autor*in:	Kato, Akio [verfasserIn] Minaki, Kazuaki Kobayashi, Kunihiko

Format:	Artikel

Erschienen:	1993

Umfang:	4

Übergeordnetes Werk:	Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 41(1993), 4, Seite 540-543
Übergeordnetes Werk:	volume:41 ; year:1993 ; number:4 ; pages:540-543 ; extent:4

Katalog-ID:	OLC1704456533

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