Open AccessArticle10.1016/j.foodchem.2015.07.016

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

Hà Trần Nguyên,H.J. van der Fels‐Klerx,Ruud Peters,M.A.J.S. van Boekel-2015-07-11-Food Chemistry

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Keywords

AcrylamideChemistryFructoseSugarMaillard reactionAsparagineSucroseHydroxymethylfurfural

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