Shyu, Y.-S.; Hsiao, H.-I.; Fang, J.-Y.; Sung, W.-C.
Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes 2019, 7, 360.
https://doi.org/10.3390/pr7060360
AMA Style
Shyu Y-S, Hsiao H-I, Fang J-Y, Sung W-C.
Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes. 2019; 7(6):360.
https://doi.org/10.3390/pr7060360
Chicago/Turabian Style
Shyu, Yung-Shin, Hsin-I Hsiao, Jui-Yu Fang, and Wen-Chieh Sung.
2019. "Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies" Processes 7, no. 6: 360.
https://doi.org/10.3390/pr7060360
APA Style
Shyu, Y.-S., Hsiao, H.-I., Fang, J.-Y., & Sung, W.-C.
(2019). Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes, 7(6), 360.
https://doi.org/10.3390/pr7060360