Old Web
English
Sign In
Acemap
>
Paper
>
Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta
Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta
1996
P. Resmini
M. A. Pagani
L. Pellegrino
Keywords:
Food science
Maillard reaction
Browning
Chemistry
Biochemistry
manufacturing process
correlation analysis
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
11
Citations
NaN
KQI
[]