Studies on crust color I. The importance of the browning reaction in determining the crust color of bread

article
Bertram, G.L.
TNO Identifier
287378
Repository link
https://resolver.tno.nl/uuid:cf461d9d-81f5-4d2a-ba03-852f62f40025
Source
Cereal chemistry, 30, pp. 127-139.
Pages
127-139
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