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Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
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- Andersson, Roger (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
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- Kamal-Eldin, Afaf (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
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- Åman, Per (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
- (creator_code:org_t)
- ISBN 9780123808868
- 2011
- 2011
- English.
- In: Flour and bread and their fortification in health and disease prevention. - 9780123808868 ; , s. 325-336
- Book chapter (other academic/artistic)
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Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
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