JHED | Volume 43 | FQS (9) - Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits.

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INVESTIGATION OF THE IMPACT OF RAW MATERIALS AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BISCUITS

Mioara Negoiță , Adriana Laura Mihai, Gabriela-Andreea Horneț, Nastasia Belc

Keywords: Acrylamide, Biscuits, Fat, Fructose, Manufacturing recipe.

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VOLUME 43 | Food Quality and Safety (9)

Mioara Negoita, Adriana Laura Mihai, Gabriela-Andreea Hornet, Nastasia Belc (2023).
Investigation of the impact of raw materials and baking conditions on acrylamide content in biscuits.

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