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Several reactions can cause color development in starch-derived sweeteners. Because they contain reducing sugars, they will react with proteins and amino acids [Pg.821]

Starch-derived sweeteners provide a highly fermentable substrate for many industrial applications. The ability of yeast to ferment starch-derived syrups is directly [Pg.822]

See other pages where Browning reaction and color is mentioned: [Pg.797] [Pg.821]