Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status
Shuyun Liu, Hanju Sun, Merga Nagassa, He Xinzhou, Hui Pei, Lingyan Gao, Xiao Li, Shudong He
Topics & Concepts
Maillard reactionFood scienceMoistureChemistryGlutenOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyAdvanced Glycation End Products research