| Display title | Maillard reaction |
| Default sort key | Maillard reaction |
| Page length (in bytes) | 15,239 |
| Namespace ID | 0 |
| Page ID | 274675 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | 365 |
| Number of page watchers who visited in the last 30 days | 3 |
| Number of redirects to this page | 10 |
| Counted as a content page | Yes |
| Wikidata item ID | Q647574 |
| Local description | Chemical reaction that gives browned food flavor |
| Central description | chemical reaction occurring when roasting, baking, or frying |
| Page image |  |
| Page views in the past 30 days | |
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
| Page creator | 129.219.50.82 (talk) |
| Date of page creation | 23:43, 21 July 2003 |
| Latest editor | 95.196.235.30 (talk) |
| Date of latest edit | 15:08, 27 December 2024 |
| Total number of edits | 732 |
| Recent number of edits (within past 30 days) | 1 |
| Recent number of distinct authors | 1 |
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| Wikidata entities used in this page | - Maillard reaction
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- Description: en
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