The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water contents, HMF formation and CIELAB color parameters...
| Main Authors: | , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/9329 https://www.sciencedirect.com/science/article/abs/pii/S0023643821007891 https://doi.org/10.1016/j.lwt.2021.111636 |
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