Food properties of egg white protein modified by rare ketohexoses through Maillard reaction
Article first published online: 26 JUN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 50, Issue 1, pages 194–202, January 2015
How to Cite
O'Charoen, S., Hayakawa, S. and Ogawa, M. (2015), Food properties of egg white protein modified by rare ketohexoses through Maillard reaction. International Journal of Food Science & Technology, 50: 194–202. doi: 10.1111/ijfs.12607
- Issue published online: 19 JAN 2015
- Article first published online: 26 JUN 2014
- Manuscript Accepted: 22 MAY 2014
- Manuscript Received: 16 MAR 2014
- City Area Program
- Ministry of Education, Culture, Sports, Science and Technology, Japan
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