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Functional Properties and Maillard Reaction Product Formati..:
Starowicz, Małgorzata
https://openresearchlibrary.org/viewer/fc3adf74-1bf1-458b-8429-94ae5cee3823. , 2017
Link:
https://openresearchlibrary.org/viewer/fc3adf74-1bf1-4..
RT Journal T1 <Title>Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftopenresearchl:oai:biblioboard.com:fc3adf74-1bf1-458b-8429-94ae5cee3823&Exemplar=1&LAN=DE A1 Starowicz, Małgorzata PB IntechOpen YR 2017 K1 Business & Economics / Industries / Food Industry K1 bisacsh:BUS070120 JF https://openresearchlibrary.org/viewer/fc3adf74-1bf1-458b-8429-94ae5cee3823 LK http://dx.doi.org/https://openresearchlibrary.org/viewer/fc3adf74-1bf1-458b-8429-94ae5cee3823 DO https://openresearchlibrary.org/viewer/fc3adf74-1bf1-458b-8429-94ae5cee3823 SF ELIB - SuUB Bremen
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