Author:
Hwang Chin-Fa,Riha III William E.,Jin Baoping,Karwe Mukund V.,Hartman Thomas G.,Daun Henryk,Ho Chi-Tang
Reference23 articles.
1. Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation;Izzo;Journal of Food Science,1992
2. Glycoside as a flavor precursor during extrusion;Tanaka,1994
3. Ammonium biocarbonate and pyruvaldehyde as flavor precursors in extruded food systems;Izzo,1994
4. Maillard reaction volatile compounds and color quality of a whey protein concentrate–corn meal extruded product;Bailey,1994
5. Effect of cysteine on the functional properties and microstructures of wheat flour extrudates;Li;Journal of Agricultural and Food Chemistry,1996
Cited by
11 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