Mustafa, Arwa <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf801405q  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--chemistry<br/>Bread--analysis<br/>Food Handling<br/>Humidity<br/>Oxidation-Reduction<br/>Secale--chemistry<br/>Temperature