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

Gabriel A Leiva-Valenzuela1, Marcela Quilaqueo2, Daniela Lagos3

  • 11Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, Santiago, Chile.

Journal of Food Science and Technology
|April 3, 2018
PubMed

Keywords:
CookiesImage analysisNon-enzymatic browningStarch

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