Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction
Author:
Affiliation:
1. Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970515i
Reference16 articles.
1. Effect of Various Drying Procedures on the Crystallinity of Starch Isolated from Wheat Grains
2. Colorimetric Method for Determination of Sugars and Related Substances
3. Functional Changes of Carboxymethyl Potato Starch by Conjugation with Whey Proteins
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