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

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作者： Lauren M,Crawford ^[1] ; Talwinder S,Kahlon ^[2] ; Selina C,Wang ^[3] ; Mendel,Friedman ^[4]

作者单位： Department of Food Science and Technology, University of California, Davis, CA 95616, USA. lmcrawford@ucdavis.edu. ^[1] Western Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, Albany, CA 94710, USA. talwinder.kahlon@ars.usda.gov. ^[2] Department of Food Science and Technology, University of California, Davis, CA 95616, USA. scwang@ucdavis.edu. ^[3] Western Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, Albany, CA 94710, USA. mendel.friedman@ars.usda.gov. ^[4]

关键词 acrylamide food safety health benefits potato flatbreads quinoa flatbreads wheat flatbreads

DOI 10.3390/foods8070228

PMID 31248030

发布时间 2020-10-01

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Foods (Basel, Switzerland)

2019年8卷7期

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

Foods (Basel, Switzerland)

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

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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