Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits
Monica Anese, Barbara Quarta, Lucie Peloux, Sonia CalligarisVolume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.foodres.2011.06.025
File:
PDF, 642 KB
english, 2011