The Maillard Reaction of reducing sugars with amino acids in baking chemistry

TitleThe Maillard Reaction of reducing sugars with amino acids in baking chemistry
Publication TypeJournal Review Article
Year of Publication2017
AuthorsSen., P. Dr. Dhrubo
Volume4
Number of Volumes458-463
Issue1
Edition2017
Pagination6
Date Published1-1-2017
Type of WorkReview
Publication LanguageEnglish
Citation Key5772
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