The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit
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DOI: 10.1007/s11694-020-00470-9
Abstract: The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature… read more here.
Keywords: effect sugar; biscuit; formation; inverted sugar ... See more keywords