Kinetics of Formation of Three Indicators of the Maillard Reaction in Model Cookies: Influence of Baking Temperature and Type of Sugar
Author:
Affiliation:
1. Analytical Chemistry Laboratory, Institut National Agronomique Paris-Grignon, 16 rue Claude Bernard, 75005 Paris, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063024j
Reference49 articles.
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4. Wade, P.Biscuits, cookies and crackers, the principles of the craft; Elsevier Applied Science: New York, 1988; volume 1, pp 54−81.
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