Effect of Maillard-Induced Glycosyla...
Wang, Qian.

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  • Effect of Maillard-Induced Glycosylation on the Molecular Configuration of Whey Protein and its Solubility, Thermal Stability, and Overall Quality for Beverage Applications.
  • 紀錄類型: 書目-語言資料,印刷品 : Monograph/item
    正題名/作者: Effect of Maillard-Induced Glycosylation on the Molecular Configuration of Whey Protein and its Solubility, Thermal Stability, and Overall Quality for Beverage Applications./
    作者: Wang, Qian.
    面頁冊數: 174 p.
    附註: Source: Dissertation Abstracts International, Volume: 75-01(E), Section: B.
    Contained By: Dissertation Abstracts International75-01B(E).
    標題: Agriculture, Food Science and Technology. -
    電子資源: http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3596369
    ISBN: 9781303428272
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