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Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies

  • Shpresa Musa (First Author)
  • , Laura Becker (Co-Author)
  • , Claudia Oellig (Co-Author)
  • , Katharina Anne Scherf* (Last Author)
    • *Corresponding author for this work
  • Karlsruhe Institute of Technology
  • TUM School of Life Sciences
  • University of Hohenheim

Research output: Contribution to journal › Article › peer-review

10 Scopus citations

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