Innovative Technologies of Flour Confectionery Products for Students
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چکیده
منابع مشابه
The Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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ژورنال
عنوان ژورنال: Restaurant and hotel consulting. Innovations
سال: 2019
ISSN: 2617-9504,2616-7468
DOI: 10.31866/2616-7468.2.1.2019.170415