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Publikováno v:
LWT - Food Science and Technology. 39:724-728
The baking agent, reducing sugars and organic acids are the ingredients that most influence the acrylamide formation in sweet bakery. Various experiments focusing on these components were performed with biscuits on industrial scale. The replacement o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b370af77727614f5a19720f40b78fd2f
https://doi.org/10.1016/j.lwt.2005.05.010
https://doi.org/10.1016/j.lwt.2005.05.010
