Formation of Maillard reaction products in a model bread system of different gluten-free flours
Sylwia Mildner–Szkudlarz, Maria Barbara Różańska, Aleksander Siger, Joanna Zembrzuska, Artur Szwengiel
Topics & Concepts
Maillard reactionChemistryFood scienceMethylglyoxalMelanoidinAromaPolyphenolGluten freeGlycationBrowningGlutenBiochemistryEnzymeReceptorAntioxidantAdvanced Glycation End Products researchPhytoestrogen effects and researchBiochemical effects in animals