Relationship between the Maillard Reaction and Lipid...

Advance Journal of Food Science and Technology 2019 / 03 Vol. 17; Iss. 2

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki, Toshiyuki, Kasai, Michio, Sakane, Yasuhide
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Volume:
17
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.17.5997
Date:
March, 2019
File:
PDF, 487 KB
english, 2019
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