Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part I Effect of the browning reaction products on the stability of fats contained in biscuits and cookies

NIPPON SHOKUHIN KOGYO GAKKAISHI

Print ISSN : 0029-0394

Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part I

Effect of the browning reaction products on the stability of fats contained in biscuits and cookies

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JOURNAL FREE ACCESS

1964 Volume 11 Issue 5 Pages 184-189

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Abstract

[in Japanese]

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