Acrylamide formation in traditional Czech leavened wheat-rye breads and wheat rolls

Food Control

Volumn 38, Issue 1, 2014, Pages 221-226

  Forstova, Veronika ^a   Belkova, Beverly ^a   Riddellova, Katerina ^a   Vaclavik, Lukas ^a   Prihoda, Josef ^a   Hajslova, Jana ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Acrylamide; Bread; Rye flour; Sourdough; Wheat flour; Yeasts

Indexed keywords

EID: 84887593421     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.10.022     Document Type: Article

References (22)

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