The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Journal of Food Science, EarlyView.

https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14176?af=R

Source: Journal of Food Science - May 22, 2018 Category: Food Science Authors: ElenaBartkiene , VadimsBartkevics , VitaKrungleviciute , IvetaPugajeva , DaivaZadeike , GrazinaJuodeikiene , DaliaCizeikiene Source Type: research

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