A combination of additives can synergically decrease...

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Journal of the Science of Food and Agriculture 2016 / 05

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

Komprda, Tomáš, Pridal, Antonin, Mikulíková, Renata, Svoboda, Zdeněk, Cwiková, Olga, Nedomová, Šárka, Sýkora, Vladimír
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7811
Date:
May, 2016
File:
PDF, 183 KB
english, 2016
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