Answer:
Glucose is the main reducing sugar, and lysine is one of the highest amino acid concentration in chicken meat and also the most reactive amino acid in the Maillard reaction.
Explanation:
in,Glucose the amino acid in the meat reacts with reducing sugar to produce flavor
Got side to side not up and down thats makes it un even also not too hard very light you need to take your time and at least part at a time ok :)
Airy? Is that what you are going for?
