Mustafa, Arwa
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Keywords
acrylamide; bread; baking; asparagine; fermentation; free amino acids; glycine (amino acid); storage; temperature; moisture content
Published in
Acta Universitatis Agriculturae Sueciae
2008, number: 2008:19
Publisher: Swedish University of Agricultural Sciences
SLU Authors
UKÄ Subject classification
Agricultural Science
Publication identifier
- ISBN: 9789185913527
Permanent link to this page (URI)
https://res.slu.se/id/publ/17872