Sansano Tomás, M.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2016). Protective effect of chitosan on acrylamide formation in model and batter systems. Food Hydrocolloids. 60:1-6. doi:10.1016/j.foodhyd.2016.03.017
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/93707
Title: | Protective effect of chitosan on acrylamide formation in model and batter systems | |
Author: | Sansano Tomás, Mariola | |
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[EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have ...[+]
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Copyrigths: | Reserva de todos los derechos | |
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Publisher version: | https://doi.org/10.1016/j.foodhyd.2016.03.017 | |
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