𝔖 Bobbio Scriptorium
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Wheat-gluten uses and industry needs

✍ Scribed by L. Day; M.A. Augustin; I.L. Batey; C.W. Wrigley


Book ID
116916333
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
157 KB
Volume
17
Category
Article
ISSN
0924-2244

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## Abstract Recent studies have revealed different acrylamide formation mechanisms, __e.Β g.__ from carnosine (__N__‐β‐alanyl‐L‐histidine) and aminopropionamide as additional precursors. The occurrence of acrylamide in food matrices devoid of common precursors such as meat supports an additional for