Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

Published in

Title: Flour and bread and their fortification in health and disease prevention
Publisher: Academic Press

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/B978-0-12-380886-8.10030-3
• ISBN: 9780123808868

Permanent link to this page (URI)

https://res.slu.se/id/publ/37411