Effect of thyme, cumin and anise on the formation of acrylamide in some bakery products
By: Lutfi, Tsbi Muhammad Rashad; Ahmad, Nifin Ahmad al-Wardani; Abduh, Nashwa Mahmud Yunus…[et al.]. Alexandria Journal of Agricultural Sciences. Vol. 63, no. 3 (2018), pp.183-192, 10 p.
Subjects: Activities; Analytical chemistry; Bakery products; Essential oils; Sensory evaluation