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Flavourings for bakery and general use

  • D. Ashwood

Abstract

Bakery products are, in general, based on three major ingredients and a number of minor, but nevertheless extremely important, components.

Keywords

Bakery Product Amino Compound Major Ingredient Bake Product Food Flavouring 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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    The Bread and Flour Regulations, Statutory Instrument 1963, No. 1435, H.M.S.O., London (1963).Google Scholar
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    J. Ames, Maillard Reaction, Food Manufacture, November (1989) 61.Google Scholar

Copyright information

© Blackie and Son Ltd 1991

Authors and Affiliations

  • D. Ashwood

There are no affiliations available

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