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Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 1 (2022)
Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and suga
Externí odkaz:
https://doaj.org/article/29a8c714d5fc4b31a196dc0f4103e512
