Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

Flour and Breads and their Fortification in Health and Disease Prevention

Volumn , Issue , 2011, Pages 325-335

  Mustafa, Arwa ^a   Andersson, Roger ^b   Kamal Eldin, Afaf ^b   Åman, Per ^b  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882519077     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-380886-8.10030-3     Document Type: Chapter

References (29)

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