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Special bakery products - Acrylamide formation and bread quality are influenced by potato addition

Jagoda Swiacka; Laura Kima; Alexander Voß; Sandra Grebenteuch; Sascha Rohn; Mario Jekle
Journal of Cereal Science · Vol. 117 · pp. 103926 · 2024
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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2024-05-01
Publication Year2024
Volume117
Pages103926
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2024.103926
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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