Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

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dc.contributor.authorLeiva Valenzuela, Gabriel A.
dc.contributor.authorQuilaqueo, Marcela
dc.contributor.authorLagos, Daniela
dc.contributor.authorEstay, Danilo
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2021-05-31T03:43:55Z
dc.date.available2021-05-31T03:43:55Z
dc.date.issued2018
dc.format.extent10 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s13197-017-3008-7
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.urihttps://doi.org/10.1007/s13197-017-3008-7
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/59868
dc.issue.numeroNo. 4
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1243
dc.pagina.inicio1234
dc.revistaJournal of Food Science and Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherTecnología de los alimentoses_ES
dc.subject.otherGalletas - Análisises_ES
dc.subject.otherAlmidónes_ES
dc.subject.otherPardeamiento no enzimáticoes_ES
dc.titleEffect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imageses_ES
dc.typeartículo
dc.volumenVol. 55
sipa.codpersvinculados189461
sipa.codpersvinculados18770
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