Author:
Demirok Eda,Kolsarıcı Nuray
Funder
The Scientific and Technological Research Council of Turkey (TUBITAK)
Reference38 articles.
1. Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction;Amrein;Journal of Agricultural and Food Chemistry,2004
2. Official methods of analysis;AOAC,2000
3. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation;Arribas-Lorenzo;European Food Research and Technology,2009
4. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2004
5. Kaplanarak kızartılan ürünlerde farklı kaplama maddelerinin ve mikrodalganın akrilamid üzerine etkisi;Barutçu,2008
Cited by
35 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