Acrylamide- and hydroxymethylfurfural-forming capacity of alternative flours in heated dough systems
This article belongs to the Special Issue The 5th International Electronic Conference on Foods—"The Future of Technology, Sustainability, and Nutrition in the Food Domain" (Foods2024)).
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::495baabb0d10b690280c58b6eebf75b8 |
| Acceso en línea: | http://hdl.handle.net/10261/388345 |
| Access Level: | acceso abierto |
| Palabra clave: | Acrylamide Risk Cereal-based foods Flour Baking |
| Sumario: | This article belongs to the Special Issue The 5th International Electronic Conference on Foods—"The Future of Technology, Sustainability, and Nutrition in the Food Domain" (Foods2024)). |
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