Crossmark

Effects of Process Parameters and Storage on the Quality Characteristics and Formation of Potential Hazardous Maillard Reaction Products in Gluten-Free Chestnut (Castanea sativa Mill.) Biscuits

Crossref DOI link: https://doi.org/10.1007/s11694-026-04319-5

Published Online: 2026-04-01

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yıldırım Vardin, Aslı

Göncü, Ali https://orcid.org/0000-0002-9676-1503
Karaman, Ayşe Demet
Funding

Funding for this research was provided by:

Aydin Adnan Menderes University
License Information

Text and Data Mining valid from 2026-04-01

Version of Record valid from 2026-04-01
More Information

Article History

Received: 15 May 2025

Accepted: 18 March 2026

First Online: 1 April 2026

Declarations

:

: The authors declare that there is no conflict of interest.

Document is current

Any future updates will be listed below