Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans
JI Wei，MA Jian-guo，LI Yue，ZHONG Fang*
FOOD SCIENCE . 2010, (5): 30 -34 .  DOI: 10.7506/spkx1002-6300-201005008