artículo
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Fecha
2018Registro en:
10.1007/s13197-017-3008-7
0975-8402
0022-1155
Autor
Leiva Valenzuela, Gabriel A.
Quilaqueo, Marcela
Lagos, Daniela
Estay, Danilo
Pedreschi Plasencia, Franco