The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

AuthID
 P-00Y-3YA
21
Author(s)
Starkute, V
·
Zokaityte, E
·
Mockus, E
·
Kentra, E
·
Sakaite, P
·
[+1]·
Zimkaite, M
·
Sokolova, K
·
Ozogul, F
·
Bartkiene, E
View all authors
Document Type
Article
Year published
2023
Published
in FOODS, ISSN: 2304-8158
Volume: 12, Issue: 5
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36900454
Scopus: 2-s2.0-85149752563
Wos: WOS:000947236300001
Source Identifiers
ISSN: 2304-8158
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.
All authors
Name Order Nome   Name Order Nome   Name Order Nome
1 Klupsaite, D;   2 Starkute, V;   3 Zokaityte, E;
4 Cernauskas, D;   5 Mockus, E;   6 Kentra, E;
7 Sliazaite, R;   8 Abramaviciute, G;   9 Sakaite, P;
10 Komarova, V;   11 Tatarunaite, I;   12 Radziune, S;
13 Gliaubiciute, P;   14 Zimkaite, M;   15 Kunce, J;
16 Avizienyte, S;   17 Povilaityte, M;   18 Sokolova, K;
19 Rocha, JM;   20 Ozogul, F;   21 Bartkiene, E;

Um espaço para investigadores e suas instituições

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service