1.
Adawiyab DR, Soekarto ST, Hariyadi P, . S. The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models. J. Teknol Industri Pangan [Internet]. 2010May17 [cited 2020Oct.23];16(3):222. Available from: http://journal.ipb.ac.id/index.php/jtip/article/view/505