About: Sensory properties of bread in relation to effect of bread improvers on acrylamide content     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
  • Sensory properties of bread in relation to effect of bread improvers on acrylamide content
  • Sensory properties of bread in relation to effect of bread improvers on acrylamide content (en)
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  • Sensory properties of bread in relation to effect of bread improvers on acrylamide content
  • Sensory properties of bread in relation to effect of bread improvers on acrylamide content (en)
skos:notation
  • RIV/00216305:26310/11:PU97084!RIV12-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • S
http://linked.open...vai/riv/dodaniDat
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  • 228866
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  • RIV/00216305:26310/11:PU97084
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  • sensory analysis, bread, acrylamide, inorganic salts, bread improvers (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [B5C36EC653FD]
http://linked.open...in/vavai/riv/obor
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http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://localhost/t...ganizacniJednotka
  • 26310
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