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September 15, 2017International Journal of Food Science & Technology

Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

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Authors

YCYunhui ChengChangsha University of Science and TechnologyWTW. TangZXZhou XuHunan University

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Cheng et al. (2017) studied this question.

synapsesocial.com/papers/6a7bea590449e558d7c2b502https://doi.org/10.1111/ijfs.13594
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