Influence of Maillard Reaction on Protein Modification and Colour Development in Pasta. Comparison of Different Drying Conditions

LWT

Volumn 33, Issue 1, 2000, Pages 48-52

  Acquistucci, Rita ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Pasta processing; Maillard reaction; nutrition

Indexed keywords

EID: 0002063043     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0606     Document Type: Article

References (25)

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