The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content-Reference-Cited by-同舟云学术

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Author:

Bartkiene Elena¹,Bartkevics Vadims²,Krungleviciute Vita¹,Pugajeva Iveta²,Zadeike Daiva³^ORCID,Juodeikiene Grazina³,Cizeikiene Dalia³^ORCID

Affiliation:

1. Lithuanian Univ. of Health Sciences; Dept. of Food Safety and Quality; Tilzes str. 18 LT-47181 Kaunas Lithuania

2. Univ. of Latvia; Centre of Food Chemistry; Kr. Valdemara str. 48 LV-1013 Riga Latvia

3. Kaunas Univ. of Technology; Dept. of Food Science and technology; Radvilenu rd. 19 LT-50254 Kaunas Lithuania

Publisher

Wiley

Subject

Food Science

Link

Reference35 articles.

1. AACC Method 10-05.01 2003 Guidelines for measurement of volume by rapeseed displacement

3. Quality evaluation of the sourdough rye breads;Banu;The Annals of the University Dunarea de Jos of Galati Fascicle VI - Food Technology,2011

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