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

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

188

Citations

16

References

2007

Year

Lı́lia Ahrné, Claes-Göran Andersson, Per Floberg, Johan Rosén, Hans Lingnert

Temperature BakingAcrylamide FormationCrust Temperature

References

	Year	Citations

Page 1