Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

✍ Scribed by Van Der Fels-Klerx, H.J.; Capuano, E.; Nguyen, H.T.; Ataç Mogol, B.; Kocadağlı, T.; Göncüoğlu Taş, N.; Hamzalıoğlu, A.; Van Boekel, M.A.J.S.; Gökmen, V.

• Book ID: 125467537
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 724 KB
• Volume: 57
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.01.039