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Abstract
Most of sugar in albumen is glucose. Although with low concentration, it devalues the quality not only flour albumen but also food products that flour albumen is used as a raw material. These undesirable changes come from Maillard and Caramen reactions. Thus, Saccharomyces cerevisiae yeast is used in this research to remove the reducing sugar in fresh alumen before drying.
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Article Details
Issue: Vol 9 No 4 (2006)
Page No.: 57-62
Published: Apr 30, 2006
Section: Article
DOI: https://doi.org/10.32508/stdj.v9i4.2901
How to Cite
Hoang, L. (2006). ELEMINATING THE REDUCING SUGAR IN FRESH ALBUMEN BY FERMENTING METHOD. Science and Technology Development Journal, 9(4), 57-62. https://doi.org/https://doi.org/10.32508/stdj.v9i4.2901
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