Acrylamide Content of Experimental and Commercial Flatbreads-Reference-Cited by-同舟云学术

Acrylamide Content of Experimental and Commercial Flatbreads

Published:2019-02-07 Issue:3 Volume:84 Page:659-666
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Crawford Lauren M.¹,Kahlon Talwinder S.²^ORCID,Chiu Mei-Chen M.²,Wang Selina C.¹^ORCID,Friedman Mendel²^ORCID

Affiliation:

1. Dept. of Food Science and Technology; Univ. of California; Davis CA 95616 U.S.A

2. Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service; United States Dept. of Agriculture; Albany CA 94710 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14456/fullpdf

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3. Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread;Bråthen;Food Chemistry,2005

4. Review: Optimizing ruminant conversion of feed protein to human food protein;Broderick;Animal,2018

5. Occurrence of acrylamide in breakfast cereals and biscuits available in Italy;Capei;Journal of Preventive Medicine and Hygiene,2015

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