Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread (Q44821502)
Jump to navigation
Jump to search
scientific article published in April 2004
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread |
scientific article published in April 2004 |
Statements
1 reference
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread (English)
1 reference
Nicolas Surdyk
1 reference
Johan Rosén
1 reference
Per Aman
1 reference
1 April 2004
1 reference
1 reference
52
1 reference
7
1 reference
2047-2051
1 reference
Identifiers
1 reference
1 reference