Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures-Reference-Cited by-同舟云学术

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Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Published:2007 Issue:4 Volume:101 Page:1407-1416
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

AMEUR L,MATHIEU O,LALANNE V,TRYSTRAM G,BIRLOUEZARAGON I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 127 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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