লোডিং...
Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa
The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages of khoa (heat desiccated milk product) preparation. Available lysine was also analyzed in raw milk and final p...
সংরক্ষণ করুন:
| প্রকাশিত: | J Food Sci Technol |
|---|---|
| প্রধান লেখক: | , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Springer India
2017
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583103/ https://ncbi.nlm.nih.gov/pubmed/28928513 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2710-9 |
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