Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

Journal of Food Science, EarlyView.

Source: Journal of Food Science - September 5, 2018 Category: Food Science Authors: C élineJouquand , CélineNiquet‐Léridon , PhilippeJacolot , NoémiePetit , DavidMarier , PascaleGadonna‐Widehem Source Type: research