Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Published 2020 View Full Article

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Title
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
Authors
Keywords
Whole grains, Cereal flours, Biscuits, Free asparagine, Acrylamide
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109109
Publisher
Elsevier BV
Online
2020-02-19
DOI
10.1016/j.foodres.2020.109109

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