Carbon dioxide as traceless caramelization promotor:...

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Journal of Agricultural and Food Chemistry 2017 / 05

Carbon dioxide as traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from D-fructose

Audemar, Maite, Atencio-Gene, Loyda s, Ortiz Mellet, Carmen, Jerome, François, García Fernández, José Manuel, De Oliveira Vigier, Karine
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Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.7b01601
Date:
May, 2017
File:
PDF, 486 KB
english, 2017
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