Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

✍ Scribed by Ricardo Salazar; Gerónimo Arámbula-Villa; Pedro A. Vázquez-Landaverde; Francisco J. Hidalgo; Rosario Zamora

• Book ID: 116484874
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 672 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.06.089