Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies
Authors:
- Slađana ŽilićSŽSlađana Žilić
- Beka SarićBSBeka Sarić
- Danka MilovanovićDMDanka Milovanović
- Aytül HamzalıoğluAHAytül Hamzalıoğlu
- Valentina NikolićVNValentina Nikolić
- Marijana SimićMSMarijana Simić
- Vural GökmenVGVural Gökmen
Open Access
- 28 January 2026
- journal article
- Published by Elsevier in Food Chemistry: X
- Vol. 34
Abstract
No abstract availableKeywords
Funding Information
- Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
- European Cooperation in Science and Technology
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