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Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
Zielinski, H; Amigo-Benavent, M; del Castillo, MD; Horszwald, A; Zielinska, D
(2010)
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes in International Journal Of Food Sciences And Nutrition