Which of the following combination in each pair is likely to produce more Maillard browning when heated at 95 °C for 4 hours? Explain the chemical basis for your choice.   A.Sucrose + glycine, pH 7.0 vs. glucose + glycine, pH 7.0 B.Maltose with a dextrose equivalency (DE) of 20 + glycine, pH 9.0 vs. maltose + glycine, pH 9.0 C.Lactose + glycine, pH 8.0 vs. lactose + glycine, pH 4.0 Please answer very soon will give rating surely All questions answers needed

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