Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019-04-01
|
| Series: | Food Research |
| Subjects: | |
| Online Access: | https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2019-116_hamid_3.pdf |