A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality - Concepedia

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A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

16

Citations

24

References

2016

Year

T. Komprda, Antonín Přidal, Renata Mikulíková, Zdeněk Svoboda, Olga Cwiková, Šárka Nedomová, Vladimír Sýkora

Journal of the Science of Food and Agriculture

Abstract

The present study demonstrates that the combination of additives NaHCO<sub>3</sub> /Ca<sup>2+</sup> /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.

References

	Year	Citations

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