Investigation of The Effect of Using Whole Wheat Flour and Different Additives in Bread Kadayif on Acrylamide and Hydroxymethyl Furfural (HMF)
In this study, it has been experimentally investigated to add nutritional and functional properties to bread kadayif, which is a local product, with the addition of whole flour, and to reduce the content of acrylamide and HMF, which may occur as a result of some reactions, with the application of he...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Atatürk University
2024-03-01
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| Series: | Food Science and Engineering Research |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/3851220 |