Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa, Arda Serpen, Özge Ç. Açar, Vural Gökmen, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

71 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences