Optimization of Emulsification Activities of Rice Residues Hydrolyzed Protein-Malt Dextrin Maillard Conjugation by Response Surface Methodology
Year: 2007
Type: article
Source: Food Science
Author: Chunli Li
Institution: Nanchang University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2378649692