검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation Acar OC, Gokmen V Journal of Food Engineering, 100(4), 642, 2010 |
| 2 |
Investigating the correlation between acrylamide content and browning ratio of model cookies Gokmen V, Acar OC, Arribas-Lorenzo G, Morales FJ Journal of Food Engineering, 87(3), 380, 2008 |