Low Acrylamide Flatbreads from Colored Corn and Other Flours
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DOI: 10.3390/foods10102495
Abstract: Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting… read more here.
Keywords: corn; acrylamide content; acrylamide flatbreads; low acrylamide ... See more keywords