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The acid name is obtained by adding the suffix-onic acid (e. g. aldose aldonic acid). Glucono-5-lactone is utilized in food when a slow acid release is required, as in baking powders, raw fermented sausages or dairy products. [Pg.262]

See other pages where Aldonic acids fermentation is mentioned: [Pg.331] [Pg.7] [Pg.194] [Pg.7] [Pg.366] [Pg.135] [Pg.365] [Pg.33] [Pg.857]