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Studies in non-enzymatic browning in foods-the mechanism of sugar-organic acid system.
Iyengar, J. R. and Kapur, N. S. (1960) Studies in non-enzymatic browning in foods-the mechanism of sugar-organic acid system. Food Science, 9 (4). pp. 124-126.
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Food Science, Volume-9(4 (1960) 124-126.pdf - Published Version Restricted to Registered users only Download (99kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | non-enzymatic browning, foods, sugar, acid |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jun 2016 05:46 |
| Last Modified: | 28 Jun 2016 05:46 |
| URI: | http://ir.cftri.res.in/id/eprint/5541 |
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