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Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content

Sezin Tuta Şimşek

2022Journal of Cereal Science21 citationsDOI

Topics & Concepts

AcrylamideFood scienceChemistryWhole wheatMaterials sciencePolymerOrganic chemistryCopolymerFood composition and propertiesPotato Plant Research
Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content | Litcius