The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
烫煮和烫煮发酵黑麦全麦粉对半麦黑麦面包品质参数和丙烯酰胺形成的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods12050937
Klupsaite, Dovile; Starkute, Vytaute; Zokaityte, Egle; Cernauskas, Darius; Mockus, Ernestas; Kentra, Evaldas; Sliazaite, Rugilė; Abramaviciute, Gabriele; Sakaite, Paulina; Komarova, Vitalija; Tatarunaite, Ieva; Radziune, Sandra; Gliaubiciute, Paulina; Zimkaite, Monika; Kunce, Julius; Avizienyte, Sarune; Povilaityte, Milena; Sokolova, Kotryna; Rocha, João Miguel; Özogul, Fatih; Bartkiene, Elena
