Factors involved in the browning of spra
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K. T. Koshy; R. N. Duvall; A. E. Troup; J. W. Pyles
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Article
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1965
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John Wiley and Sons
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English
⚖ 583 KB
The pH profile of the lactose browning reaction was ascertained with various buffers under accelerated stability conditions and compared to the pH browning profile obtained by similar procedures for both dextrose and galactose. The effect of heat, humidity, and tablet lubricants was studied also. A