Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Yıldız, H.Gözde, Palazoğlu, T.Koray, Miran, Welat, Kocadağlı, Tolgahan, Gökmen, VuralLanguage:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.11.001
Date:
November, 2016
File:
PDF, 1.40 MB
english, 2016