Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-Lactoglobulin through Maillard-Type Reaction

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Publisher: Taylor & Francis Ltd

E-ISSN: 1532-2386|18|9|2042-2055

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.18, Iss.9, 2015-09, pp. : 2042-2055

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