Effect of Amide Content on Thermal Generation of Maillard Flavor in Enzymatically Hydrolyzed Wheat Protein

ACS Symposium Series

Volumn 637, Issue , 1996, Pages 88-96

  Chen, Qinyun ^a   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1542786691     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (12)

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