Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage

Varvara Temenouga, Theofilos Charitidis, Mary Avgidou, Panayotis Karayannakidis, Maria Dimopoulou, Eleni Kalogianni, Costas Panayiotou, Christos Ritzoulis

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Food Science