Formation of Maillard reaction products in a model bread system of different gluten-free flours
| Autor: | Mildner-Szkudlarz, Sylwia, Barbara Różańska, Maria, Siger, Aleksander, Zembrzuska, Joanna, Szwengiel, Artur |
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| Zdroj: | In Food Chemistry 15 December 2023 429 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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