| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543407 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Intermediate asparaginase concentration and low incubation temperature and time reduce acrylamide formation in biscuits. ⺠Asparaginase does not affect the colour of the final product. ⺠Modelled the effect of the natural variability associated to baking in acrylamide concentration.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Monica Anese, Barbara Quarta, Jesus Frias,