Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

Title
Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation
Authors
Keywords
Cookies, Sodium, Acrylamide, Furfurals, Lipid oxidation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 633-639
Publisher
Elsevier BV
Online
2014-11-21
DOI
10.1016/j.lwt.2014.11.028

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