Chemical changes during cooking of wheat

• 1 January 1993
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 47  (4) , 337-343
• https://doi.org/10.1016/0308-8146(93)90174-e

Abstract

Keywords

• BROWNING
• MAILLARD REACTION
• CHEMICAL COMPOSITION
• WATER ACTIVITY
• PH
• HEAT TREATMENT