✦ LIBER ✦

Acrylamide in cereal products: A review

✍ Scribed by Achim Claus; Reinhold Carle; Andreas Schieber

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Acrylamide in cereal and cereal products

✍ Konings, E. J. M.; Ashby, P.; Hamlet, C. G.; Thompson, G. A. K. 📂 Article 📅 2007 🏛 Taylor and Francis Group 🌐 English ⚖ 377 KB

Acrylamide in Baking Products: A Review

✍ Javad Keramat; Alain LeBail; Carole Prost; Maryam Jafari 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 440 KB

Flavor of Cereal Products—A Review

✍ Grosch, Werner; Schieberle, Peter 📂 Article 📅 1997 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 161 KB

Addition of Glycine Reduces the Content

✍ Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 124 KB

Lipids in Cereal Technology || Lipids in

✍ POMERANZ, Y. 📂 Article 📅 1983 🏛 Elsevier 🌐 English ⚖ 939 KB

Lipids in Cereal Technology

Analytical methods for the determination

✍ Wenzl, T.; de la Calle, M. Beatriz; Anklam, E. 📂 Article 📅 2003 🏛 Taylor and Francis Group 🌐 English ⚖ 236 KB