Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits
Monica Anese, Barbara Quarta, Martina Foschia, Renzo BortolomeazziVolume:
53
Year:
2009
Language:
english
Pages:
6
DOI:
10.1002/mnfr.200900017
File:
PDF, 141 KB
english, 2009