Traditional food processing and Acrylamide formation: A review
Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the forma...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2024-05-01
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| Rangatū: | Heliyon |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2405844024062893 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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