Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts
Hakan Apaydın, Mehmet Demırci, Esra Bölük, Berkay Kopuk, İbrahim Palabıyık
Topics & Concepts
RoastingAcrylamideChemistryMineralFood sciencePolymerOrganic chemistryCopolymerPhysical chemistryPotato Plant ResearchNuts composition and effectsSesame and Sesamin Research