Acrylamide in bread : precursors, formation and reduction

Keywords

acrylamide; bread; baking; asparagine; fermentation; free amino acids; glycine (amino acid); storage; temperature; moisture content

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:19
ISBN: 9789185913527
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences

SLU Authors

• Mustafa, Arwa

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Permanent link to this page (URI)

https://res.slu.se/id/publ/17872