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Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/954-cjfs
Abstract: This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR),…
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Keywords:
formulation baking;
baking conditions;
effects formulation;
neo formed ... See more keywords