Different types of calcium for reducing the acrylamide level of cookies
碩士 === 國立臺灣海洋大學 === 食品科學系 === 101 === Acrylamide, a Group 2A carcinogen, is one of the byproduct in high temperature heated starchy foods. This study evaluated model cookies and AACC formulated cookies with additional 0.1%, 0.5% and 1.0% calcium salts (calcium lactate, calcium citrate, calcium aceta...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/52873254617804903234 |