Tables index

From

Influence of Cookies Formulation on the Formation of Acrylamide

Wen Chieh Sung, Chih Ya Chen

Journal of Food and Nutrition Research. 2017, 5(6), 370-378 doi:10.12691/jfnr-5-6-3
  • Table 1. Cookies ingredient specification
  • Table 2. pH of cookie and model cookies baked for 20 min
  • Table 3. Water activity of cookie and model cookies baked for 20 min
  • Table 4. Acrylamide concentration of cookie and model cookies baked for 20 min
  • Table 5. The reducing sugar of cookie and model cookies baked for 20 min
  • Table 6. The Browning index of cookie and model cookies baked for 20 min
  • Table 7. Free amino acid concentration of cookies baked for 15 min
  • Table 8. Thickness and expansion ratio of cookies baked for 20 min