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Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato.

Authors
Type
Published Article
Journal
Food Chemistry
0308-8146
Publisher
Elsevier
Publication Date
Volume
108
Issue
3
Pages
900–906
Identifiers
DOI: 10.1016/j.foodchem.2007.11.057
PMID: 26065751
Source
Medline
Keywords
  • Glass Transition
  • Molecular Mobility
  • Non-Enzymatic Browning
  • Water Sorption Properties

Abstract

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