Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model
Some of the major products of the flavour industry are flavour ingredients which are used to enhance the sensory attributes (especially taste and aroma) of different foods which also ensure consumer’s acceptability of the food products. Flavourists use the understanding of the Maillard reaction bet...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2013
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/41278/1/FSTM%202013%203R.pdf http://psasir.upm.edu.my/id/eprint/41278/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|