Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies


Yıldız H. G. , Palazoğlu T. K. , Miran W., KOCADAĞLI T. , GÖKMEN V.

Journal of Food Engineering, cilt.197, ss.17-23, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 197
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.jfoodeng.2016.11.001
  • Dergi Adı: Journal of Food Engineering
  • Sayfa Sayıları: ss.17-23