✦ LIBER ✦
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
✍ Scribed by Edoardo Capuano; Antonella Ferrigno; Iolanda Acampa; Arda Serpen; Özge Ç. Açar; Vural Gökmen; Vincenzo Fogliano
- Book ID
- 116488521
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 344 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0963-9969
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