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Rheologic effect of selected acrylamide reducing agents fro..:
Guerra, Manuela
;
Basto de Lima, Maria Gabriela
;
Castanheira, Isabel
...
MISAGE: Mitigation strategies of acrylamide and advanced glycation end-products in bread. ALT20-03-0145-FEDER-024172. , 2019
Link:
http://hdl.handle.net/10400.15/4435
RT Journal T1 <Title>Rheologic effect of selected acrylamide reducing agents from plant extracts in wheat and rye bread</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipsantarem:oai:repositorio.ipsantarem.pt:10400.15_4435&Exemplar=1&LAN=DE A1 Guerra, Manuela A1 Basto de Lima, Maria Gabriela A1 Castanheira, Isabel A1 Brandão, Carlos A1 Laranjeira, Cristina A1 Henriques, I A1 Bernardo, P A1 Félix, N A1 Jesus, S A1 Coelho, L A1 Fernandes, A A1 Morgado, C PB Universidade do Algarve YR 2019 K1 acrylamide K1 bakery and pastry products JF MISAGE: Mitigation strategies of acrylamide and advanced glycation end-products in bread. ALT20-03-0145-FEDER-024172 LK http://hdl.handle.net/10400.15/4435 DO http://hdl.handle.net/10400.15/4435 SF ELIB - SuUB Bremen
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