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Showing 1 to 1 of 1 for “"trihydroxybenzacridine"”.
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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… respectively) affected the formation of green trihydroxybenzacridine (TBA) and Maillard reaction products (MRPs) in soft baked pretzels. Pretzels were baked with five doughs prepared using a pre-blended gluten-free flour, consisting of sweet white rice flour, whole grain brown rice flour, …