Effect of Degree of Toasting of Taftoon Bread on Acrylamide Content and Comparison of Two Treatments Asparaginase Enzyme and Acetic Acid to Reduce it

Subject Areas :

Masomeh Barani ¹ , Mohammad Shahedi Bagh Khandan ² , Milad Fathi ³

1 - دانش‌آموخته‌کارشناسی‌ارشد، گروه علوم و صنایع غذایی، دانشکده ‌کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران.
2 - استاد، گروه علوم و صنایع‌غذایی‌، دانشکده کشاورزی، دانشگاه صنعتی‌اصفهان، اصفهان، ایران.
3 - دانشیار، گروه علوم و صنایع غذایی‌، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران.

Received: 2022-04-27 Accepted : 2022-06-02 Published : 2024-07-06

Keywords:

References:

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