Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
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DOI: 10.3390/foods11152343
Abstract: Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original… read more here.
Keywords: content biscuits; mitigation acrylamide; acrylamide content; combined physical ... See more keywords