Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Published 2016 View Full Article

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Title
Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
Authors
Keywords
Caramelization, α-Dicarbonyl compounds, Glucose degradation, Maillard reaction, Multi-response kinetic modelling
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 892-902
Publisher
Elsevier BV
Online
2016-05-25
DOI
10.1016/j.foodchem.2016.05.150

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