# Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

> Research article (Journal of Food Science and Technology, 2018) · cited 29× · AI/ML

**Wikidata**: [openalex:W2793387163](https://www.wikidata.org/wiki/openalex:W2793387163)  
**Source**: https://4ort.xyz/entity/effect-of-formulation-and-baking-conditions-on-the-structure-and-development-of-non-enzymatic-browning-in-biscuit-models