Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Published 2009 View Full Article

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Title
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 9, Pages 1295-1302
Publisher
Elsevier BV
Online
2009-04-06
DOI
10.1016/j.foodres.2009.03.018

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