How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads?
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Three locally grown carrot varieties (Jerada, Crofton, Nebidia) were dehydrated by hot-air, vacuum, or freeze-drying, and their composition, including ᴅ-glucose, ᴅ-fructose, ᴅ-galactose, and sucrose (HPAEC-PAD), free ʟ-asparagine (IEX), β-carotene (UPLC),... ...
