Regarding : Less Invert syrup usage in biscuit making
Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars".
so i want to ask question that if we use invert syrup what is the side effect on health.
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