النتائج (
العربية) 1:
[نسخ]نسخ!
Browning reaction in foods include three non enzymatic reactions maillardCaramelization and ascorbic acid oxidation and one enzymatic reaction phenolase browningFennemaHeating conditions in the surface layers of food cause the maillard browning reaction between sugars and amino acidFor example the darkening of dried milk from long storage
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