Enhanced protein gelation using the Maillard reaction and elevated temperatures

Enhanced protein gelation using the Maillard reaction and elevated temperatures

Bibliographic Details
Main Author:	Armstrong, Helen Jane
Published:	University of Nottingham 1994
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240427

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