INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS
The effect of different leavening agents namely ammonium hydrogencarbonate (NH4HCO3) sodium hydrogen- carbonate (NaHCO3), baking powder (B.p) with the concentration of 2 and 3g. /100 gm. flour and different types of sugar namely, sucrose, glucose and blackstrap molasses on acrylamide content was s...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Mansoura University, Faculty of Agriculture
2012-01-01
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| シリーズ: | Journal of Food and Dairy Sciences |
| 主題: | |
| オンライン･アクセス: | https://jfds.journals.ekb.eg/article_75293_a66cfd39f334b8babb8dac781f48886f.pdf |
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