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Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the study was to determine the effects of the chickpea protein preparation on the thermodynamic properties of carbohydrates and the amount of acrylamide formed in low humidity model systems. In the studied systems, the type and amount of acrylamide precursors and humidity were designed to r
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