Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Author:
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-3008-7/fulltext.html
Reference38 articles.
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3. Anderson H, Öhgren C, Johansson D, Kniola M, Stading M (2011) Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocoll 25:1587–1595
4. Cécile R, Delphine L, Emilie R, Carole P, Thierry S (2016) Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 90:154–176
5. Chavan RS, Sandeep K, Basu S, Bhatt S (2016) Biscuits, cookies, and crackers: chemistry and manufacture. In: Caballero B, Finglas PM, Toldrá F (eds) Encyclopedia of food and health. Academic Press, Oxford, pp 437–444
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