Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

Leiva-Valenzuela, Gabriel A. ; Quilaqueo, Marcela ; Lagos, Daniela ; Estay, Danilo ; Pedreschi, Franco

Journal of food science and technology, 2018-04, Vol.55 (4), p.1234-1243 [Periódico revisado por pares]

New Delhi: Springer India

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