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by chia flour as dough ingredient (10%, 15% and 20% chia flour, respectively) and baking at 190degc resulted in increased formation of the process contaminant acrylamide compared to the control. efsa considered that baking normally implies heat treatment above 120degc, temperatures at which acrylamide...
by chia flour as dough ingredient (10%, 15% and 20% chia flour, respectively) and baking at 190degc resulted in increased formation of the process contaminant acrylamide compared to the control. efsa considered that baking normally implies heat treatment above 120degc, temperatures at which acrylamide...
by chia flour as dough ingredient (10%, 15% and 20% chia flour, respectively) and baking at 190degc resulted in increased formation of the process contaminant acrylamide compared to the control. efsa considered that baking normally implies heat treatment above 120degc, temperatures at which acrylamide...