Bassey, F.I., M.S. Chinnan, Eno E. Ebenso, C.A. Edem, and C.M.A. Iwegbue. “Colour Change: An Indicator of the Extent of Maillard Browning Reaction in Food System”. Asian Journal of Chemistry 25, no. 16 (October 9, 2013): 9325–9328. Accessed May 5, 2024. https://asianpubs.org/index.php/ajchem/article/view/25_17_109.