Role of the Sugars in the Browning Reaction in Potato ChipsThis study was undertaken to elucidate the role of the sugars in potato chip color development, as a result of nonenzymatic browning. Both reducing sugars and sucrose react with amino acids to produce brown colors, at temperatures used to fry potato chips.

partiellement obscurcies par un feuillet d'errata, une pelure, etc., ont 6X6 film^s k nouveau de fagon a obtenir la meilleure image possible.

No abstract

No abstract

No abstract