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Formation of acrylamide in microwave‐roasted sorghum and as..:
Sharanagat, Vijay Singh
;
Nema, Prabhat K.
;
Singh, Lochan
.
International Journal of Food Science & Technology. 57 (2022) 3 - p. 1654-1665 , 2022
Link:
https://doi.org/10.1111/ijfs.15528
RT Journal T1 <Title>Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15528&Exemplar=1&LAN=DE A1 Sharanagat, Vijay Singh A1 Nema, Prabhat K. A1 Singh, Lochan A1 Kumar, Ankur PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 3 SP 1654 OP 1665 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15528 DO https://doi.org/10.1111/ijfs.15528 SF ELIB - SuUB Bremen
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