The significance of Maillard reaction for species-specific detection gelatine in food industry
Ismarti, I, Triyana, K, Fadzillah, N A, Nordin, N F H
Published in Journal of physics. Conference series (01.01.2021)
Published in Journal of physics. Conference series (01.01.2021)
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Journal Article
Optimisation of the Maillard reaction of bovine gelatine-xylose model using response surface methodology
Ismarti, I., Triyana, K., Fadzilah, N.A., Salleh, H.M., Nordin, N.F.H.
Published in Food Research (Online) (10.02.2020)
Published in Food Research (Online) (10.02.2020)
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Journal Article