Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1610-5.pdf
Reference42 articles.
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5. Ajandouz EH, Desseaux V, Tazi S, Puigserver A (2008) Effect of temperature and pH on kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems. Food Chem 107:1244–1252
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