Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Sahin, G Sumnu - LWT-Food Science and Technology, 2009 - Elsevier
Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried
foods. In this study, the effects of microwave frying on acrylamide formation in the coating …
被引用次数：102 相关文章

Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Sahin, G Sumnu - LWT-Food Science and Technology, 2009 - infona.pl
Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried
foods. In this study, the effects of microwave frying on acrylamide formation in the coating …
[PDF] researchgate.net

[PDF][PDF] Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Sahin, G Sumnu - LWT-Food Science and Technology, 2009 - researchgate.net
abstract Acrylamide, a probable human carcinogen, is found to be formed in a wide range of
fried foods. In this study, the effects of microwave frying on acrylamide formation in the …

Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Şahin - 2009 - open.metu.edu.tr
Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried
foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating …

Acrylamide formation in different batter formulations during microwave frying.

I Barutcu, S Sahİn, G Sumnu - 2009 - cabidigitallibrary.org
Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried
foods. In this study, the effects of microwave frying on acrylamide formation in the coating …

[引用][C] Acrylamide formation in different batter formulations during microwave frying

I BARUTCU, S SAHIN… - Lebensmittel …, 2009 - pascal-francis.inist.fr
Acrylamide formation in different batter formulations during microwave frying CNRS Inist
Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search Advanced …
[PDF] academia.edu

[PDF][PDF] Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Sahin, G Sumnu - LWT-Food Science and Technology, 2008 - academia.edu
abstract Acrylamide, a probable human carcinogen, is found to be formed in a wide range of
fried foods. In this study, the effects of microwave frying on acrylamide formation in the …

Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S ŞAHİN, S Sumnu - LWT-FOOD SCIENCE AND …, 2009 - avesis.metu.edu.tr
Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried
foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating …

[引用][C] Acrylamide formation in different batter formulations during microwave frying

I Barutcu, S Sahin, G Sumnu - 2009

[引用][C] Acrylamide formation in different batter formulations during microwave frying

I BARUTCU, S SAHIN, G SUMNU - Lebensmittel-Wissenschaft+ …, 2009 - Elsevier