Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed recipes using a variety of grains that resulted in the production of low-acrylamide flatbreads. To fur...

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Detalles Bibliográficos
Autores principales: Crawford, Lauren M., Kahlon, Talwinder S., Wang, Selina C., Friedman, Mendel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678822/
https://www.ncbi.nlm.nih.gov/pubmed/31248030
http://dx.doi.org/10.3390/foods8070228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678822/
https://www.ncbi.nlm.nih.gov/pubmed/31248030
http://dx.doi.org/10.3390/foods8070228

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