Reducing sugars effect on available lysine loss of casein by moderate heat treatment

Food Chemistry

Volumn 62, Issue 3, 1998, Pages 309-313

  Naranjo, Gabriela B ^a   Malec, Laura S ^a   Vigo, María S ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; FRUCTOSE; GLUCOSE; LACTOSE; LYSINE; MALTOSE; SUGAR;

ARTICLE; FOOD PROCESSING; FOOD STORAGE; GLYCATION; HEATING; TEMPERATURE;

EID: 0032127597     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00176-3     Document Type: Article

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