Title
Formation of Maillard reaction products in a model bread system of different gluten-free flours
Authors
[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2023
Published in
Article type
scientific article
Publication language
english
Keywords
EN
- Maillard-type products
- Gluten-free flour
- Bread
- Dicarbonyl compounds
- Furosine
- N-ε-carboxymethyllysine
Date of online publication
25.07.2023
Pages (from - to)
136994-1 - 136994-10
Comments
Article number: 136994
Ministry points / journal
200
Impact Factor
8,5
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