Article ISI SCOPUS
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  (2018)

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

Leiva-Valenzuela, Gabriel A.; Lagos, Daniela

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Título según WOS: Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Título según SCOPUS: Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Título de la Revista: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volumen: 55
Número: 4
Editorial: SPRINGER INDIA
Fecha de publicación: 2018
Página de inicio: 1234
Página final: 1243
Idioma: English
DOI:

10.1007/s13197-017-3008-7
Notas: ISI, SCOPUS