Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Liana C. Rodier"'
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14f0a2a58361323ca558fa51af80dce3
https://doi.org/10.21748/am21.215
https://doi.org/10.21748/am21.215
Autor:
Richard W. Hartel, Liana C. Rodier
Publikováno v:
Journal of food scienceREFERENCES. 86(6)
Molten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6742a66efb659e765907995b9c518df7
https://pubmed.ncbi.nlm.nih.gov/34056726
https://pubmed.ncbi.nlm.nih.gov/34056726