Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
Author:
Publisher
Science and Education Publishing Co., Ltd.
Subject
General Engineering
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of inorganic salts on acrylamide formation in cereal matrices;Acrylamide in Food;2024
2. Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives;Comprehensive Reviews in Food Science and Food Safety;2023-12-19
3. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review;Food Reviews International;2023-02-07
4. Mitigation of acrylamide by cations in Chinese fried bread, youtiao;International Food Research Journal;2022-08-19
5. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation;Food Reviews International;2022-02-06
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