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research
Control of nonenzymatic browning in intermediate-moisture foods
Authors
K. A. Buckle
T. P. Labruza
H. C. Warmbier
Publication date
1 December 1975
Publisher
Abstract
Series of compounds called humectants were found to decrease rate of browning when added to intermediate-moisture foods. Twenty percent level of humectant can increase shelf life of foods by factor of 5 or 6
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Last time updated on 31/05/2013