Kajian karaktristik fisik mocaf (modified cassava flour) dari ubi kayu (manihot esculenta crantz) varietas malang-i dan varietas mentega dengan perlakuan lama …

Kajian karaktristik fisik mocaf (modified cassava flour) dari ubi kayu (manihot esculenta crantz) varietas malang-i dan varietas mentega dengan perlakuan lama …

PJ Efendi - 2010 - eprints.uns.ac.id

... bahwa, reaksi pencoklatan non enzimatis (Maillard) terjadi bila gula pereduksi bereaksi dengan
senyawa-senyawa yang mempunyai gugus NH2 (protein, asam amino, peptida, dan amonium).
Reaksi Maillard terjadi bila bahan pangan dipanaskan dan atau didehidrasi. ...

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