Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

✍ Scribed by Yu-Yu Zhang; Yi Song; Xiao-Song Hu; Xiao-Jun Liao; Yuan-Ying Ni; Quan-Hong Li

• Book ID: 118446920
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 580 KB
• Volume: 49
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.07.012