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Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
Žilić, Slađana, Ataç Mogol, Burçe, Akıllıoğlu, Gül, Serpen, Arda, Babić, Milosav, Gökmen, VuralVolume:
58
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2013.05.003
Date:
July, 2013
File:
PDF, 638 KB
english, 2013