Toasting time and cooking formulation affect browning reaction products development in corn flakes

  1. Cueto, M.
  2. Burillo, S.P.
  3. Rufían-Henares, J.A.
  4. Farroni, A.E.
  5. Del Pilar Buera, M.
Revue:
Cereal Chemistry

ISSN: 0009-0352

Année de publication: 2017

Volumen: 94

Número: 3

Pages: 380-384

Type: Article

DOI: 10.1094/CCHEM-03-16-0053-R GOOGLE SCHOLAR
La source de données: Scopus