Effects of Dough Materials on Flavor Formation in Baked Cookies
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06775.x/fullpdf
Reference20 articles.
1. Storage Change, 5-Hydroxymethylfurfural in Stored Foam-Mat Orange Powders
2. Synthesis of a derivative of 1-deoxy-d-erythro-2,3-hexodiulose and its conversion into nonenzymic browning products
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