Assertion: edible nut | /r/HasProperty | subjected to roasting
Facets:
Source sentences:
text: Certain free amino acids, notably asparagine, may also contribute to acrylamide formation when edible nuts are subjected to thermal processing treatments such as roasting and baking.
text: Certain free amino acids, notably asparagine, may also contribute to acrylamide formation when edible nuts are subjected to thermal processing treatments such as roasting and baking.
text: Certain free amino acids, notably asparagine, may also contribute to acrylamide formation when edible nuts are subjected to thermal processing treatments such as roasting and baking.
text: Certain free amino acids, notably asparagine, may also contribute to acrylamide formation when edible nuts are subjected to thermal processing treatments such as roasting and baking.