Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

Published 2011 View Full Article

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Title
Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2837-2842
Publisher
Elsevier BV
Online
2011-07-06
DOI
10.1016/j.foodres.2011.06.025

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