Work

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Year: 2007

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2007.01.008

Authors: Vural Gökmen, Özge Çetinkaya Açar, Hamit Köksel, Jale Acar

Institution: Hacettepe University

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Hacettepe Üniversitesi

Award: G6030602480

OpenAlex ID: W2124721219

FWCI: 10.74

Cites: 30

Cited by: 203

Related to: 10