Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type - Concepedia

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Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

DOI Full Paper Access

133

Citations

33

References

2015

Year

Hà Trần Nguyên, H.J. van der Fels‐Klerx, Ruud Peters, M.A.J.S. van Boekel

Food ChemistrySugar Type5-Hydroxymethylfurfural Formation

References

	Year	Citations

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