Author:
Abdul Hamid N.,Omar S.,Sanny M.
Funder
Ministry of Higher Education of Malaysia
Subject
General Agricultural and Biological Sciences
Reference33 articles.
1. AOAC, 1995. Official Methods of Analysis of the AOAC international, 16th ed., Washington, DC, USA.
2. Frozen French-fried Potatoes. Effects of thawing and holding before finish frying and their nonrelation to starch retrogradation;Burr;J. Food Sci.,1971
3. The Maillard reaction and food safety: focus on acrylamide;Cladiere;Environ., Risques et Sante,2017
4. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part I: effect of the type of sugar;De Vleeschouwer;Food Chem.,2009
5. The kinetics of acrylamide formation/elimination in asparagine-glucose systems at different initial reactant concentrations and ratios;De Vleeschouwer;Food Chem.,2008
Cited by
4 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