| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538638 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Maillard indicators development occurred mainly in the cooking step. ⺠During the toasting step the Maillard progress was mainly evidenced by HMF. ⺠Surface colour was affected by pigment development and by microstructural changes. ⺠Surface and microstructure effects can be avoided by milling and compressing the samples.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Abel Farroni, MarÃa del Pilar Buera,