Author:
Miśkiewicz Karolina,Nebesny Ewa,Rosicka-Kaczmarek Justyna,Żyżelewicz Dorota,Budryn Grażyna
Funder
the National Research and Development Centre
Publisher
Springer Science and Business Media LLC
Reference38 articles.
1. AACCI Method 74-09.01 (2011) Measurement of bread firmness by universal testing machine. In: AACC international approved methods. Approved methods of analysis 11th edition
2. Alonso R, Grant G, Fruhbeck G, Marzo F (2002) Muscle and liver protein metabolism in rats fed raw or heat-treated pea seeds. J Nutr Biochem 13:611–618
3. Bassama J, Brat P, Bohuon P, Boulanger R, Günata Z (2010) Study of acrylamide mitigation in model system: effect of pure phenolic compounds. Food Chem 123:558–562
4. Becalski A, Lau BPY, Lewis D, Seaman SW (2003) Acrylamide in foods: occurrence, sources and modeling. J Agric Food Chem 51:802–808
5. Budryn G, Żyżelewicz D, Nebesny E, Oracz J, Krysiak W (2013) Influence of addition of green tea and green coffee extracts on properties of fine yeast pastry fried products. Food Res Int 50:149–160
Cited by
30 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献