Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
Year: 2007
Type: article
Source: LWT
Authors: Lilia Ahrné, Claes-Göran Andersson, Per Floberg, Johan Rosén, Hans Lingnert
Institution: National Food Administration
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2055945177