Influence of the baking method and recipe composition on the formation of melanoidins in the crust of bakery products

Khuzin, F.K.; Yamashev, T.A.; Kanarskiy, A.V.; Гематдинова, В М

doi:10.32462/0235-2508-2020-29-4-46-51

Khleboproducty

2020

DOI: 10.32462/0235-2508-2020-29-4-46-51

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Influence of the baking method and recipe composition on the formation of melanoidins in the crust of bakery products

F.K. Khuzin¹,

T.A. Yamashev²,

A.V. Kanarskiy³

et al.

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Influence of the baking method and recipe composition on the formation of melanoidins in the crust of bakery products

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