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1.
Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties.
Food Chem
; 402: 134224, 2023 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36126579
2.
Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating.
Food Chem
; 410: 135358, 2023 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36608554
3.
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
Food Chem
; 221: 1911-1922, 2017 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27979180
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