Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

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Bibliographic Details
Published in:Food chemistry 2023-02, Vol.402, p.134224-134224, Article 134224
Main Authors: Gazi, Selahattin, Göncüoğlu Taş, Neslihan, Görgülü, Ahmet, Gökmen, Vural
Format: Article
Language:English
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.134224