Relationship between Maillard Reaction during Bread Baking...

Advance Journal of Food Science and Technology 2016 / 11 Vol. 12; Iss. 9

Relationship between Maillard Reaction during Bread Baking and Medium-Chain Triacylglycerols (MCTs)

Toyosaki, Toshiyuki, Kasai, Michio, Sakane, Yasuhide
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Volume:
12
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.12.3060
Date:
November, 2016
File:
PDF, 294 KB
english, 2016
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