Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process
2012 ◽
Vol 235
(4)
◽
pp. 711-717
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Keyword(s):
Keyword(s):
1998 ◽
Vol 36
(7)
◽
pp. 543-553
◽
Keyword(s):
Keyword(s):