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Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids
In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)‐methylimidazole (4(5)‐MI), acrylamide (AA), and 5‐hydroxymethy...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924299/ https://www.ncbi.nlm.nih.gov/pubmed/31890169 http://dx.doi.org/10.1002/fsn3.1250 |