Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Studies on the Properties of Maillard-Reaction Products between Egg White and Some Glucides
Takashi ISA
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Keywords: egg white, glucide, Maillard-reaction, emulsifying activity, foaming power, anti-oxidative activity
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1994 Volume 45 Issue 11 Pages 1035-1038

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[in Japanese]
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© The Japan Society of Home Economics
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