Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

This study examined the effects of different concentrations of high‐fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose‐incorporated samples....

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Detalles Bibliográficos
Autores principales: Ershadi, Arash, Azizi, Mohammad Hossein, Najafian, Leila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497837/
https://www.ncbi.nlm.nih.gov/pubmed/34646506
http://dx.doi.org/10.1002/fsn3.2452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497837/
https://www.ncbi.nlm.nih.gov/pubmed/34646506
http://dx.doi.org/10.1002/fsn3.2452

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