Browsing Gıda Mühendisliği Bölümü by Subject "Karamelizasyon"
Now showing items 1-1 of 1
-
Effect of Roasting on the Formation of Maillard Reaction Products in Sesames
(Fen Bilimleri Enstitüsü, 2019)Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting ...