Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal

Kocadagli T., Tas N. G., Hamzalioglu A., Gökmen V.

Food Chemistry, vol.489, pp.145032, 2025 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 489
  • Publication Date: 2025
  • Doi Number: 10.1016/j.foodchem.2025.145032
  • Journal Name: Food Chemistry
  • Journal Indexes: Scopus, Science Citation Index Expanded (SCI-EXPANDED), BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Page Numbers: pp.145032
  • Hacettepe University Affiliated: Yes