"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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2009

Alea: 114

Zenbakia: 1

Orrialdeak: 93-99

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2008.09.021 GOOGLE SCHOLAR
Datuen iturria: Scopus