Factors influencing acrylamide content and color in rye crisp bread.

scientific article published in July 2005

Factors influencing acrylamide content and color in rye crisp bread. is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF050020Q
P698PubMed publication ID16028985
P5875ResearchGate publication ID7715981

P50authorRoger AnderssonQ53998057
Afaf Kamal-EldinQ96112449
P2093author name stringJohan Rosén
Arwa Mustafa
Per Aman
P433issue15
P407language of work or nameEnglishQ1860
P304page(s)5985-5989
P577publication date2005-07-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleFactors influencing acrylamide content and color in rye crisp bread.
P478volume53

Reverse relations

cites work (P2860)
Q36905598Acrylamide in cereal and cereal products: a review on progress in level reduction
Q38171856Acrylamide: formation, occurrence in food products, detection methods, and legislation
Q57654922Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread
Q36844858Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge
Q39557067Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.
Q38132328Neurotoxicity of acrylamide in exposed workers

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