Investigation Effect of Liquid Arenga Sugar’s Evaporation Temperature under Vacuum Pressure
The use of high temperatures in conventional liquid arenga sugar processing can trigger the Maillard reaction, which causes some of the nutritional content of liquid arenga sugar to decrease. Therefore, liquid arenga sugar processing needs to be processed below 100 °C, using the vacuum evaporator pr...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Research Institute of Food Sciences and technology
2024-06-01
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| coleção: | Research and Innovation in Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | https://journals.rifst.ac.ir/article_182107_5fc326a001ef220302de3039378c39d1.pdf |
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