Sugars and the formation of acrylamide and 5-hydroxymethylfurfural

Research output: Contribution to conferencePoster

Abstract

The objective of this research was: to investigate the role of sugars in the formation of acrylamide and HMF during biscuit baking.
Original languageEnglish
Publication statusPublished - 2013

Keywords

  • hmf
  • acrylamides
  • biscuits
  • baking
  • sugars
  • maillard reaction

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