Compositional factors affecting the Maillard reaction in commercial dried sweet whey based powders during storage
With the increased utilization of whey powders in food products there is a need to investigate the storage stability of whey powders. The objectives were to determine the effects that compositional factors of whey powders had on the Maillard reaction during storage. The Maillard reaction is the majo...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43267 http://scholar.lib.vt.edu/theses/available/etd-06122010-020438/ |