Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

✍ Scribed by Tolgahan Kocadağlı, T. Koray Palazoğlu, Vural Gökmen

• Book ID: 118780756
• Publisher: Springer
• Year: 2012
• Tongue: English
• Weight: 302 KB
• Volume: 235
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-012-1804-x