Advance journal of food science and technology 17(2): 13-17, 2019 doi:10.19026/ajfst.17.5997 issn: 2042-4868; e-issn: 2042-4876 © 2019 maxwell scientific publication corp. submitted: august 13, 2018 accepted: october 17, 2018 published: march 25,

HIGHLIGHTS

• who: Bread baking and collaborators from the Department of Foods and Nutrition, Koran Women`s Junior College Fukuoka, Japan have published the Article: Advance Journal of Food Science and Technology 17(2): 13-17, 2019 DOI:10.19026/ajfst.17.5997 ISSN: 2042-4868; e-ISSN: 2042-4876 u00a9 2019 Maxwell Scientific Publication Corp. Submitted: August 13, 2018 Accepted: October 17, 2018 Published: March 25,, in the Journal: (JOURNAL)
• what: The aim of this study was to investigate the relationship between the Maillard reaction and hydroperoxides produced by lipid peroxidation in bread baking promoting with . . .
  

   

  

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