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

Lı́lia Ahrné(United States Congress), Hans Lingnert(Swedish Institute), Claes-Göran Andersson(Swedish Institute), Per Floberg(Swedish Institute), Johan Rosén(National Food Administration)
LWT
February 3, 2007
10.1016/j.lwt.2007.01.010
Cited by 194

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