Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Moira Ledbetter
, Slim Blidi
, Stefania Ackon
, Francesca Bruno
, Keith Sturrock
, Nicoletta Pellegrini
, Alberto Fiore^*

^*Corresponding author for this work

Department of Built Environment and Life Sciences

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

204 Downloads (Pure)

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The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
Blidi, S. (Author), Fiore, A. (Supervisor), Sturrock, K. (Supervisor) & Cottin, S. (Supervisor), 4 Nov 2024
Student thesis: Doctoral Thesis