The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits

Maria Alessia Schouten*, Christos Fryganas, Silvia Tappi, Santina Romani, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

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Food Science