Effect of formulation and processing parameters on...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 7

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

Mehrajfatema Z. Mulla, Vikas R. Bharadwaj, Uday S. Annapure, Rekha S. Singhal
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.11.019
File:
PDF, 207 KB
english, 2011
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