Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits
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DOI: 10.1007/s11694-019-00163-y
Abstract: This study aimed to investigate the impact of fennel seeds (FS) and black cumin seeds (BS) addition into the formulation of conventional and microwave-baked biscuits on the nutritional, physical, and sensory properties. Microwave biscuits were… read more here.
Keywords: microwave baking; microwave baked; fennel; acrylamide content ... See more keywords