"Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry"

  1. Rufián-Henares, J.A.
  2. Delgado-Andrade, C.
  3. Morales, F.J.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2009

Volum: 114

Número: 1

Pàgines: 93-99

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2008.09.021 GOOGLE SCHOLAR
Font de les dades: Scopus