Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking

✍ Scribed by Ames, Jennifer M.; Guy, Robin C. E.; Kipping, Gary J.

• Book ID: 127161194
• Publisher: American Chemical Society
• Year: 2001
• Tongue: English
• Weight: 220 KB
• Volume: 49
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0012547