Book Chapter

·2024

Maillard Reaction for Protein Fortification in Bakery Products

Mondher Mzoughi , Evren Demircan , Ahmed Zouari , Ömer Said Toker YTU

Methods and protocols in food science

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Maillard reaction Fortification Food science Chemistry Business Food fortification Organic chemistry Micronutrient

Subject Areas

Food composition and properties ·Nutrition and Dietetics ·Health Sciences
Phytase and its Applications ·Plant Science ·Life Sciences
Proteins in Food Systems ·Food Science ·Life Sciences

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