"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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2009

Volumen: 114

Número: 1

Pages: 93-99

Type: Article

DOI: 10.1016/J.FOODCHEM.2008.09.021 GOOGLE SCHOLAR