Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves
Whole wheat bread is increasingly consumed worldwide. The objective of this study was to evaluate the effect of the addition of spent coffee grounds (SCG), juice of lemon fruits (L) and juice of rosemary leaves (R), and fermentation duration on the acr...
