pone.0296492.s003.docx (16.94 kB)
Conversion factors of ingredients derived from their respective raw product.
journal contribution
posted on 2024-02-21, 18:22 authored by Elissa M. Y. Cheng, Carina M. L. Cheng, Jacqueline Choo, Yanyun Yan, Luis Roman CarrascoFor brown sugar, it was calculated as the sum of proportion of molasses in brown sugar multiplied by conversion factor of molasses and the proportion of white sugar in brown sugar multiplied by the conversion factor of white sugar.
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