Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties
Selahattin Gazi, Neslihan Göncüoğlu Taş, Ahmet Görgülü, Vural Gökmen
Topics & Concepts
AcrylamideFood scienceAsparaginaseChemistryAsparagineMixing (physics)Water activityMaterials scienceWater contentPolymerMonomerEnzymeOrganic chemistryInternal medicinePhysicsEngineeringGeotechnical engineeringMedicineQuantum mechanicsLymphoblastic LeukemiaLeukemiaPotato Plant Research