Your search returned 3 results.

Results
	1.	Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction. [electronic resource] by Gan, C-Y Cheng, L-H Easa, A M Producer: 20090730 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Maillard induced complexes of bovine serum albumin--a dilute solution study. [electronic resource] by Easa, A M Armstrong, H J Mitchell, J R Hill, S E Harding, S E Taylor, A J Producer: 19961024 In: International journal of biological macromolecules vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of superheated-steam roasting on physicochemical properties of peanut ( [electronic resource] by Idrus, N F M Zzaman, W Yang, T A Easa, A M Sharifudin, M S Noorakmar, B W Jahurul, M H A Publication details: Food science and biotechnology 2017 In: Food science and biotechnology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search