Effect of fermented Helianthus tuberosus L. tubers on...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 / 12 Vol. 54; Iss. 2

Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread

Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, Vadims
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Volume:
54
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.05.015
Date:
December, 2013
File:
PDF, 577 KB
english, 2013
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