Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points

Bibliographic Details
Main Authors:	Ciesarová, Zuzana (Author), Bednáriková, Alena (Author), FRANCISCO J. MORALES (Author), KRISTÍNA, KUKUROVÁ (Author)
Format:	Article
Language:	Slovak English

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