ADAWIYAB, Dede R; SOEKARTO, S T; HARIYADI, P; ., Suyitno. The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 16, n. 3, p. 222, 2010. Disponível em: https://journal.ipb.ac.id/jtip/article/view/505. Acesso em: 9 jan. 2026.