Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology
<p class="Abstract"><a href="/public/journals/52/1-Alemzadeh.png" target="_self"><img src="/public/site/images/mmoslemi/1-Alemzadeh-Small.png" alt="" /></a></p><p class="Abstract"> </p><p class=&...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2018-01-01
|
| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/17973 |