Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 1192-1204
Authors:
Mohammad Namir Aldeen Mohammad Attia Alnemr
Journal: Journal of food protection Journal of food protection, USA Volume: 81
Keywords : Optimizing , Addition , Functional Plant Extracts , Baking    
Abstract:
The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temperature and time on acrylamide formation in pita bread were in
    
     
 
       

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