Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

Gespeichert in:

Autor*in:	Mustafa, Arwa [verfasserIn] Fink, Martin Kamal-Eldin, Afaf Rosén, Johan Andersson, Roger Åman, Per

Format:	Artikel

Erschienen:	2009

Umfang:	8

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 112(2009), 4, Seite 767-774
Übergeordnetes Werk:	volume:112 ; year:2009 ; number:4 ; pages:767-774 ; extent:8

Katalog-ID:	OLC1807273768

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spelling	sw090112 (DE-627)OLC1807273768 (DE-599)GBVOLC1807273768 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Mustafa, Arwa verfasserin aut Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread 2009 8 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Fink, Martin oth Kamal-Eldin, Afaf oth Rosén, Johan oth Andersson, Roger oth Åman, Per oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 112(2009), 4, Seite 767-774 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:112 year:2009 number:4 pages:767-774 extent:8 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 112 2009 4 767-774 8
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