Keeping baked goods safe: minimising neoformed contaminants
Mitigating undesirable NFCs such as acrylamide is essential to providing safe and palatable baked goods, but can be challenging. So, what are the best methods of ensuring this? Dr Clare Hazel, head of Premier Analytical Services, takes a closer look.
To continue reading, register for free
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
- Unlimited access to content
- Regular newsletters to your inbox
- Save articles to read later on
- A more personalised experience
Already registered? Please log-in here