Impact of pectin addition on acrylamide formation in bakery products: mitigation strategies

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Rosalía López‐Ruiz, Jesús Marin‐Sáez, Roberto Romero‐González, Antonia Garrido‐Frenich
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet