Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
HJ Van Der Fels-Klerx, E Capuano, HT Nguyen… - Food research …, 2014 - Elsevier
The present study aimed to investigate the effect of recipe and temperature–time on the
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking …
formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking …
[PDF][PDF] Fortification of Limonia acidissima linn fruit powder to develop the phynolic enriched herbal biscuits
L. acidissima Linn fruits have greater ability to prevent various chronic diseases. In this
study, an attempt was made to utilize L. acidissima Linn fruit powder for development of …
study, an attempt was made to utilize L. acidissima Linn fruit powder for development of …