Inhibition of acrylamide in gluten-free quinoa biscuits by supplementation with microbial dextran
The microbial dextran (MD) as a natural bacterial hydrocolloid was used for acrylamide (AA) inhibition in gluten-free quinoa biscuits. The European council approved the use of MD as a safe functional additive in bakery products. AA was spontaneously produced during the baking of 100% quinoa biscuit...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Taylor & Francis Group
2022-12-01
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| Sarja: | International Journal of Food Properties |
| Aiheet: | |
| Linkit: | http://dx.doi.org/10.1080/10942912.2021.2019270 |
| Tagit: |
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