Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

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Title
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Authors
Keywords
Cookies, Vacuum baking, Surface temperature, Acrylamide, Risk value
Journal
JOURNAL OF FOOD ENGINEERING
Volume 197, Issue -, Pages 17-23
Publisher
Elsevier BV
Online
2016-11-05
DOI
10.1016/j.jfoodeng.2016.11.001

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