Characterization of the Maillard reaction in bread crisps

European Food Research and Technology 2008 / 12 Vol. 228; Iss. 2

Characterization of the Maillard reaction in bread crisps

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa, Lamia Ait-Ameur, Vincenzo Fogliano
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Volume:
228
Language:
english
Pages:
9
DOI:
10.1007/s00217-008-0936-5
Date:
December, 2008
File:
PDF, 357 KB
english, 2008
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