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The Maillard Reaction: What It Is and Why It Matters

The Maillard Reaction: What It Is and Why It Matters

The Washington Post

Part of the confusion about Maillard... is that it’s often called the browning reaction, but it’s only one type of browning, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.”

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