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Citations
1
Liana C. Rodier, Richard W. Hartel
(2021)
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating
Journal of Food Science, 86(6)
10.1111/1750-3841.15772Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
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