Glycine Loss and Maillard Browning as Related to the Glass Transition in a Model Food System

✍ Scribed by LEONARD N. BELL; DERGHAM E. TOUMA; KAREN L. WHITE; YIN-HUI CHEN

• Book ID: 108821579
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 85 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15799.x