Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process


KOCADAĞLI T. , Koray Palazoğlu T., GÖKMEN V.

European Food Research and Technology, cilt.235, sa.4, ss.711-717, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 235 Konu: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s00217-012-1804-x
  • Dergi Adı: European Food Research and Technology
  • Sayfa Sayıları: ss.711-717