| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601858 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠An apparent zero-order model fit for the change in storage quality parameters. ⺠The regeneration of the free amino groups after loss was observed. ⺠HEW could effectively reduce the dough hardening due to the decrease in the Tg. ⺠HEW could decrease the storage stability mainly due to the Maillard reaction. ⺠HEW has some antimicrobial ability.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qinchun Rao, Jeancarlo R. Rocca-Smith, Theodore P. Labuza,