Moisture enhances acrylamide reduction during storage in model studies of rye crispbread.

Mustafa, Arwa

Moisture enhances acrylamide reduction during storage in model studies of rye crispbread. [electronic resource] - Journal of agricultural and food chemistry Dec 2008 - 11234-7 p. digital

Publication Type: Journal Article

1520-5118

10.1021/jf801405q doi


Acrylamide--chemistry
Bread--analysis
Food Handling
Humidity
Oxidation-Reduction
Secale--chemistry
Temperature