Toasting time and cooking formulation affect browning reaction products development in corn flakes
During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final product and, therefore, consumer acceptance. However, some undesirable componen...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0053-R http://hdl.handle.net/20.500.12123/5878 https://doi.org/10.1094/CCHEM-03-16-0053-R |
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