Article ID Journal Published Year Pages File Type
6399300 Food Research International 2012 8 Pages PDF
Abstract
► Cookie quality parameters tracked during baking in an industrial tunnel oven. ► Significant changes to starch granules observed and described. ► Acrylamide development shown to overlap colour development.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Characterizing physicochemical changes of cookies baked in a commercial oven
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