Andersson, Roger
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Book chapter, 2011
Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
Mustafa, Arwa; Andersson, Roger; Kamal-Eldin, Afaf; Åman, Per
Published in
Book title: Flour and bread and their fortification in health and disease prevention
ISBN: 9780123808868
Publisher: Academic Press
Kamal-Eldin, Afaf
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Åman, Per
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
SLU Authors
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1016/B978-0-12-380886-8.10030-3
Permanent link to this page (URI)
https://res.slu.se/id/publ/37411