Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

Gespeichert in:

Autor*in:	Ahrné, Lilia [verfasserIn] Andersson, Claes-Göran Floberg, Per Rosén, Johan Lingnert, Hans

Format:	Artikel

Erschienen:	2007

Umfang:	8

Übergeordnetes Werk:	Enthalten in: Food science & technology - London [u.a.] : Academ. Press, 1989, 40(2007), 10, Seite 1708-1715
Übergeordnetes Werk:	volume:40 ; year:2007 ; number:10 ; pages:1708-1715 ; extent:8

Katalog-ID:	OLC1774379767

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