Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural Gökmen
Topics & Concepts
AcrylamideFood scienceTriticaleAsparagineWhole wheatChemistryWheat flourAgronomyBiologyPolymerBiochemistryAmino acidOrganic chemistryCopolymerPotato Plant ResearchPlant Pathogens and Resistance