Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Author: Tan Phui Yee   Tan Chin Ping   Abas Faridah   Ho Chun Wai   Mustapha Wan Aida Wan  

Publisher: MDPI

E-ISSN: 1420-3049|18|6|6792-6803

ISSN: 1420-3049

Source: Molecules, Vol.18, Iss.6, 2013-06, pp. : 6792-6803

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