Impact of sodium chloride on breakfast cereal products

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Impact of sodium chloride on breakfast cereal products

To reduce the amount of sodium chloride in breakfast cereals without changing their properties, it is necessary to understand the role of this salt. Hence, a model system was developed. This model, composed of native waxy maize starch, glucose and a mixture of amino-acids generated similar colour an...

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Bibliographic Details
Main Author:	Moreau, Lydie
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2009
Subjects:	breakfast cereals sodium chloride salt Maillard reactions
Online Access:	https://eprints.nottingham.ac.uk/28601/

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