Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies
Article first published online: 5 SEP 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages E257–E263, October 2012
How to Cite
Isleroglu, H., Kemerli, T., Sakin-Yilmazer, M., Guven, G., Ozdestan, O., Uren, A. and Kaymak-Ertekin, F. (2012), Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies. Journal of Food Science, 77: E257–E263. doi: 10.1111/j.1750-3841.2012.02912.x
- Issue published online: 12 OCT 2012
- Article first published online: 5 SEP 2012
- MS 20120293 Submitted 2/24/2012, Accepted 7/15/2012.
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