Maillard reaction and caramelization during hazelnut...

Food Chemistry 2017 / 04 Vol. 221

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

Göncüoğlu Taş, Neslihan, Gökmen, Vural
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Volume:
221
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.159
Date:
April, 2017
File:
PDF, 713 KB
english, 2017
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