Showing 1 - 10 results of 10 for search '', सवाल का समय: 0.01सेकंड परिणाम को परिष्कृत करें
  1. 1

    The Maillard reaction reconsidered cooking and eating for health द्वारा Losso, Jack N.

    प्रकाशित 2016
    पुस्तक

    The Maillard reaction reconsidered cooking and eating for health
  2. 2

    Controlling Maillard pathways to generate flavors

    प्रकाशित 2010
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Controlling Maillard pathways to generate flavors
  3. 3

    Process and reaction flavors recent developments

    प्रकाशित 2005
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Process and reaction flavors recent developments
  4. 4

    The Maillard reaction in foods and medicine/(proceedings of the 6th International Symposium on the Maillard Reaction, held...at the Royal College of Physicians, London, UK,27-30 Ju...

    प्रकाशित 1998
    पुस्तक

    The Maillard reaction in foods and medicine/(proceedings of the 6th International Symposium on the Maillard Reaction, held...at the Royal College of Physicians, London, UK,27-30 July, 1997
  5. 5

    The Maillard reaction consequences for the chemical and life sciences. द्वारा Ikan, Raphael

    प्रकाशित 1996
    पुस्तक

    The Maillard reaction consequences for the chemical and life sciences.
  6. 6

    Enzymatic browning and its prevention. द्वारा Lee, Chang Y., 1935--

    प्रकाशित 1995
    पुस्तक

    Enzymatic browning and its prevention.
  7. 7

    Thermally generated flavors Maillard, microwave, and extrusion processes

    प्रकाशित 1993
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Thermally generated flavors Maillard, microwave, and extrusion processes
  8. 8

    The Maillard reaction in aging, diabetes, and nutrition proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, Sep...

    प्रकाशित 1989
    पुस्तक

    The Maillard reaction in aging, diabetes, and nutrition proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, September 22-23, 1988
  9. 9

    The maillard reaction in foods and nutrition

    प्रकाशित 1983
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    The maillard reaction in foods and nutrition
  10. 10

    Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems द्वारा Tangsoc, Gene Patrice N.

    थीसिस

    Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems

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