Effect of protein substitution on nonenzymic browning in an intermediate moisture food system
- 1 May 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (5) , 901-903
- https://doi.org/10.1021/jf60207a045
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- DESTRUCTION OF ASCORBIC ACID AS A FUNCTION OF WATER ACTIVITYJournal of Food Science, 1975