The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction.

Front Nutr · 2022 · PMC8914164 · PMID 35284448

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an increasing trendno p-value reported

The generation of MG and 3-DG followed an increasing trend in microwave-baked biscuits at 440 W, but there was no significant difference in the increase of 3-DG.

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