Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Publication date: June 2020Source: Food Research International, Volume 132Author(s): Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural Gökmen

Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research