友善列印 - Yung-Shin Shyu, Hsin-I Hsiao, Jui-Yu Fang, Wen-Chieh Sung(2019) Effects of dark brown sugar replacing sucrose and calcium carbonate, chitosan, and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural mitigation

Yung-Shin Shyu, Hsin-I Hsiao, Jui-Yu Fang, Wen-Chieh Sung(2019) Effects of dark brown sugar replacing sucrose and calcium carbonate, chitosan, and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural mitigation

作者: 宋文杰

發表年度: 2019

著作類別: 期刊論文

著作名稱: Yung Shin Shyu,Hsin I. Hsiao,Jui Yu Fang,Wen Chieh Sung*(2019，Jun). Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes,7, 1-24.