Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

✍ Scribed by Lilia Ahrné; Claes-Göran Andersson; Per Floberg; Johan Rosén; Hans Lingnert

• Book ID: 118485861
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 373 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2007.01.010