The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit
Crossref DOI link: https://doi.org/10.1007/s11694-020-00470-9
Published Online: 2020-05-07
Published Print: 2020-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aarabi, Farinaz http://orcid.org/0000-0001-6669-4015
Seyedain Ardebili, Mahdi
Text and Data Mining valid from 2020-05-07
Version of Record valid from 2020-05-07
Article History
Received: 18 January 2020
Accepted: 24 April 2020
First Online: 7 May 2020