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Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
| Title: | Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions | Authors: | Žilić, Slađana   ; Gursul, Isil; Dodig, Dejan ; Filipović, Milomir ; Gokman, Vural |
Issue Date: | 2020 | Publication: | Food Research International | ISSN: | 0963-9969 Food Research International Search Idenfier |
Publisher: | Elsevier ltd | Type: | Article | Collation: | vol. 132 str. 109109-109109 | DOI: | 10.1016/j.foodres.2020.109109 | WoS-ID: | 000528254400057 | Scopus-ID: | 2-s2.0-85079896953 | URI: | https://enauka.gov.rs/handle/123456789/420052 http://rik.mrizp.rs/handle/123456789/800 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 21a+M21a+ |
