Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF).

Curr Res Food Sci · 2022 · PMC9168048 · PMID 35677649

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an increasing trendno p-value reported

Berk ( Berk et al., 2019 ) also found that the formation of HMF showed an increasing trend during roasting at all temperatures in the roasted sesames.

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