Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour | Zendy

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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour

Author(s) -

Rashi Bhatnagar

Publication year - 2020

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.36837/chapman.000122

Subject(s) - maillard reaction , chemistry , food science , wheat flour , potato starch , browning , gluten free , gluten , chlorogenic acid , starch

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