Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine - Concepedia

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Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

DOI Full Paper Access

66

Citations

33

References

2017

Year

Hà Trần Nguyên, H.J. van der Fels‐Klerx, M.A.J.S. van Boekel

Food Chemistry5-Hydroxymethylfurfural FormationBiscuit BakingFood EngineeringPart IiHealth Sciences

References

	Year	Citations

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