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

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Rosalía López‐Ruiz, Jesús Marin‐Sáez, Roberto Romero‐González, Antonia Garrido‐Frenich
Format:	Artículo Open Access
Publié:	Wiley 2026
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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