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Effects of medium‐chain triacylglycerols on Maillard reaction in bread baking |
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| Authors: | Toshiyuki Toyosaki |
| Affiliation: | Department of Foods and Nutrition, Koran Women's Junior College, Fukuoka, Japan |
| Abstract: | |
| Keywords: | medium‐chain triacylglycerols (MCTs) Maillard reaction advanced glycation end products (AGEs) fatty acids air pore distribution (tunnels) bread baking |