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Toasting time and cooking formulation affect browning reaction products development in corn flakes
by
Cueto, Mario Alberto
,
Perez Burillo, Sergio
,
Rufián Henares, José A.
,
Farroni, Abel Eduardo
,
Buera, M. del Pilar
Published 2019
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Furosine
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Institution
Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina)
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Format
Artículo
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Author
Buera, M. del Pilar
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Cueto, Mario Alberto
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Farroni, Abel Eduardo
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Perez Burillo, Sergio
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1
Rufián Henares, José A.
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Language
Inglés
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