Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|53|2|372-380

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.2, 2018-02, pp. : 372-380

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Abstract