The effect of pea (Pisum sativum L.)-originated...

International Journal of Food Science & Technology 2010 Vol. 45; Iss. 12

The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types

Necati B. Tuncel, Neşe Yılmaz, Erol Şener
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Volume:
45
Year:
2010
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.2010.02370.x
File:
PDF, 774 KB
english, 2010
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