Work

Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread

Year: 2004

Type: article

Source: Cereal Chemistry

DOI: 10.1094/cchem.2004.81.5.650

Authors: H. Fredriksson, J. Tallving, J. Rosén, P. Åman

Institutions: Jernkontoret (Sweden), Cerebras Systems (United States), Swedish University of Agricultural Sciences, National Food Administration

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2008362468

FWCI: 9.667

Cites: 12

Cited by: 170

Related to: 9