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Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

DOI

88

Citations

31

References

2014

Year

H.J. van der Fels‐Klerx, Edoardo Capuano, Hà Trần Nguyên, Burçe Ataç Mogol, Tolgahan Kocadağlı, Neslihan Göncüoğlu Taş, Aytül Hamzalıoğlu, M.A.J.S. van Boekel, Vural Gökmen
Food Research International

References

YearCitations

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