Effect of Calcium Carbonate, Chitosan and Chitosan Oligosaccharide on Acrylamide Formation in Brown Sugar Cookies
碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Cookies are one of the most popular bakery products in the world. The baking process is an important step in the formation of its special organoleptic properties, in which the Maillardreaction provides the color, aroma, and flavor that are required for baked goo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/367mqa |