학술논문
The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
Document Type
Article
Author
Klupsaite, D.; Starkute, V.; Zokaityte, E.; Mockus, E.; Bartkiene, E.; Kentra, E.; Sliazaite, R.; Abramaviciute, G.; Sakaite, P.; Komarova, V.; Tatarunaite, I.; Radziune, S.; Gliaubiciute, P.; Zimkaite, M.; Kunce, J.; Avizienyte, S.; Povilaityte, M.; Sokolova, K.; Cernauskas, D.; Rocha, J.M.; Özogul, F.
Source
In: Foods . (Foods, March 2023, 12(5))
Subject
Language
English
ISSN
23048158