The complex dependence of non-enzymatic browning development on processing conditions in maize snacks.

Autor: Rolandelli, Guido1,2 (AUTHOR) grolandelli@comunidad.unnoba.edu.ar, Favre, Leonardo Cristian1,2,3 (AUTHOR) cristihanfav@gmail.com, Mshicileli, Ndumiso4,5 (AUTHOR) mshicilelin@cput.ac.za, Vhangani, Lusani Norah4 (AUTHOR) vhanganil@cput.ac.za, Farroni, Abel Eduardo6 (AUTHOR) afarroni@gmail.com, van Wyk, Jessy4 (AUTHOR) vanwykj@cput.ac.za, Buera, María del Pilar1,2 (AUTHOR) pilar.buera@gmail.com
Zdroj: LWT - Food Science & Technology. Jul2021, Vol. 147, pN.PAG-N.PAG. 1p.
Databáze: Academic Search Ultimate
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