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The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6133849/ https://www.ncbi.nlm.nih.gov/pubmed/30228417 http://dx.doi.org/10.1007/s13197-018-3349-x |