Review on physical properties and acrylamide formation in seaweed

Review on physical properties and acrylamide formation in seaweed bread Lukas Salvó Aabel 1 , Sarah Normann Jensen 1 ,2 , Elena Hakme 2 and Aberham Hailu Feyissa 1 * 1 Food Production Engineering, DTU Food, Technical University of Denmark, Lyngby, Denmark, 2 Analytical Food Chemistry, DTU Food, Technical University of Denmark, Lyngby, Denmark Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on...