Cite
HARVARD Citation
Xiao, Y. et al. (2018). Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction. Food hydrocolloids. pp. 61-71. [Online].
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Xiao, Y. et al. (2018). Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction. Food hydrocolloids. pp. 61-71. [Online].