The aim of this study was to model acrylamide formation during baking of biscuits, using multi-response kinetic modelling.
|Publication status||Published - 2013|
- chemical reactions
Capuano, E., van der Fels, H. J., Atac-Mogol, B., Kocadagli, T., Göncüoglu, N., Hamzalioglu, B. A., & Gokmen, V. (2013). Multi-response modeling of acrylamide formation in biscuits. https://edepot.wur.nl/287684