Low-browning breadcrumb products
作者： Jane L. Atkinson , Simon J. Goddard , Julie Ann Howard , Matthew J. Frost , Adrian Robert Dobson
DOI:
关键词: Breadcrumb 、 Reducing sugar 、 Food science 、 Browning 、 Chemistry
摘要: Bread products derived from a dough having continuous network of developable protein levels reducing sugar sufficiently low such that browning under frying conditions is substantially reduced.
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