Reducing the acrylamide content of a semi-finished biscuit on industrial scale
dc.contributor.author
Graf, Maya
dc.contributor.author
Amrein, Thomas M.
dc.contributor.author
Graf, Stephan
dc.contributor.author
Szalay, Réka
dc.contributor.author
Escher, Felix
dc.contributor.author
Amadò, Renato
dc.date.accessioned
2017-06-09T11:49:26Z
dc.date.available
2017-06-09T11:49:26Z
dc.date.issued
2006-09
dc.identifier.issn
0460-1173
dc.identifier.issn
0023-6438
dc.identifier.issn
1096-1127
dc.identifier.other
10.1016/j.lwt.2005.05.010
dc.identifier.uri
http://hdl.handle.net/20.500.11850/37026
dc.language.iso
en
dc.publisher
Elsevier
dc.subject
Acrylamide
dc.subject
Mitigation
dc.subject
Biscuits
dc.subject
Baking agent
dc.subject
Industrial scale
dc.title
Reducing the acrylamide content of a semi-finished biscuit on industrial scale
dc.type
Journal Article
ethz.journal.title
LWT - Food Science and Technology
ethz.journal.volume
39
ethz.journal.issue
7
ethz.journal.abbreviated
LWT
ethz.pages.start
724
ethz.pages.end
728
ethz.notes
Received 11 February 2005, Revised 20 May 2005, Published online 1 July 2005.
ethz.identifier.wos
ethz.identifier.nebis
000040584
ethz.publication.place
Amsterdam
ethz.publication.status
published
ethz.leitzahl
03240 - Amadò, Renato
ethz.leitzahl
03324 - Escher, Felix
ethz.leitzahl.certified
03240 - Amadò, Renato
ethz.leitzahl.certified
03324 - Escher, Felix
ethz.date.deposited
2017-06-09T11:49:57Z
ethz.source
ECIT
ethz.identifier.importid
imp59364e31eba3591916
ethz.ecitpid
pub:59153
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-13T08:23:54Z
ethz.rosetta.lastUpdated
2018-10-01T13:08:12Z
ethz.rosetta.versionExported
true
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Journal Article [128892]