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

出版年份 2009 全文链接

标题

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

作者

关键词

-

出版物

FOOD RESEARCH INTERNATIONAL

Volume 42, Issue 9, Pages 1295-1302

出版商

Elsevier BV

发表日期

2009-04-06

DOI

10.1016/j.foodres.2009.03.018

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