Work

Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf034999w

Authors: Nicolas Surdyk, Johan Rosén, Roger Andersson, Per Åman

Institutions: National Food Administration, Swedish University of Agricultural Sciences

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: W2145977068

FWCI: 24.36

Cites: 13

Cited by: 271

Related to: 9