Color Formation in Dehydrated Modified Whey Powder Systems As Affected by Compression and Tg-Reference-Cited by-同舟云学术

Color Formation in Dehydrated Modified Whey Powder Systems As Affected by Compression and Tg

Published:2000-10-27 Issue:11 Volume:48 Page:5263-5268
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Burin Leila¹,Jouppila Kirsi¹,Roos Yrjö¹,Kansikas Jarno¹,Buera María del Pilar¹

Affiliation:

1. Department of Food Technology, P.O. Box 27, University of Helsinki, Latokartanonkaari 7, FIN-00014 Helsinki, Finland; Department of Food Science and Technology, University College, Cork, Ireland; and Department of Chemistry, P.O. Box 55, University of Helsinki, FIN-00014 Helsinki, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000240y

Reference35 articles.

1. Effect of physical changes on the rates of nonenzymic browning and related reactions

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