Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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4. Nonenzymatic browning in liquid model systems of high water activity: Kinetics of colour changes due to Maillard’s reaction between different single sugars and glycine and comparison with caramelization browning;Buera;Journal of Food Science,1987
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