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The effect of spray drying on sucrose–glycine caramel powder preparation |
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| Authors: | Kai Huang Ping‐Jun Zhang Biao Hu Shu‐Juan Yu |
| Affiliation: | 1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China;2. Guangxi Vocational and Technical Institute of Industry, Nanning, China;3. Guangzhou Sugarcane Industry Research Institute, Guangzhou, China |
| Abstract: | |
| Keywords: | spray drying sucrose– glycine model Maillard reaction caramelization |