Acrylamide in gingerbread
Critical factors for formation and possible ways for reduction
Metadata only
Date
2004-06-30Type
- Journal Article
Publication status
publishedJournal / series
Journal of Agricultural and Food ChemistryVolume
Pages / Article No.
Publisher
American Chemical SocietySubject
Acrylamide; Gingerbread; Free asparagine; Reducing sugars; Baking agent; Ammonium hydrogencarbonate; Sodium hydrogencarbonate; Citric acid; AsparaginaseOrganisational unit
03240 - Amadò, Renato
03324 - Escher, Felix
Notes
Received 3 March 2004, Revised 23 April 2004, Accepted 25 April 2004, Published online 27 May 2004.More
Show all metadata