Browning development in bakery products enriched with food industry by-products

Autor: Lukinac, J., Marko Jukic, Kenjerić, F. Č, Kolak, P., Efendić, T., Komlenić, D. K.

Publikováno v: Proceedings of the 8th International Congress Flour-Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Flour-Bread
Scopus-Elsevier

During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. The formation of colour in bakery products during baking is widely known as browning. As well as baking, the development of browning in bakery produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66e4697060db3fe20a94e8791823662c
https://www.bib.irb.hr/862788