ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI...

Journal of Food Processing and Preservation 2001 Vol. 25; Iss. 2

ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI PROCESS OF THAI SOY SAUCE

SITTIWAT LERTSIRI, ROUNGDAO MAUNGMA, APINYA ASSAVANIG, AMARET BHUMIRATANA
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Volume:
25
Year:
2001
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4549.2001.tb00450.x
File:
PDF, 635 KB
english, 2001
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