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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3. Agboola S, Ng D, Mills D (2005) Characterisation and functional properties of Australian rice protein isolates. J Cereal Sci 41:283–290
4. Ajandouz EH, Tchiakpe LS, Dalle OF, Benajiba A, Puisgerver A (2001) Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. J Food Sci 66:926–931
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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