About: Effect of selected inorganic salts on acrylamide content and sensory properties of bread     Goto   Sponge   NotDistinct   Permalink

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  • The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties. (en)
  • The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.
Title
  • Effect of selected inorganic salts on acrylamide content and sensory properties of bread
  • Effect of selected inorganic salts on acrylamide content and sensory properties of bread (en)
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  • Effect of selected inorganic salts on acrylamide content and sensory properties of bread
  • Effect of selected inorganic salts on acrylamide content and sensory properties of bread (en)
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  • RIV/00216305:26310/11:PU94100!RIV12-MSM-26310___
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  • 196444
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  • RIV/00216305:26310/11:PU94100
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  • acrylamide, inorganic salts, bread, sensory properties (en)
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  • [276A9DE9AB0B]
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  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://localhost/t...ganizacniJednotka
  • 26310
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