Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits
Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Santina Romani, Vincenzo Fogliano
Topics & Concepts
AcrylamideAsparagineFood scienceChemistryWheat flourWhole wheatPolymerOrganic chemistryEnzymeCopolymerPotato Plant ResearchPlant Pathogens and ResistanceFood composition and properties