Role of white bread matrix components and processing parameters on 5-hydroxymethylfurfural (HMF) and acrylamide formation
Andressa Cunha Lemos, Verônica Simões de Borba, Janaína Fernandes de Medeiros Burkert, Priscila Tessmer Scaglioni, Eliana Badiale–Furlong
Topics & Concepts
AcrylamideFermentationFood scienceChemistryStarchSugarBlanchingFactorial experimentReducing sugarPolymerMathematicsOrganic chemistryMonomerStatisticsPotato Plant ResearchPlant Pathogens and ResistanceFood composition and properties