Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

Arwa Mustafa, Roger Andersson, Afaf Kamal-Eldin, Per Åman

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread'. Together they form a unique fingerprint.

Keyphrases

Food Science