Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
Zuzana Ciesarová, Kristína Kukurová, Aleksandra Torbica, Miona Belović, Jana Horváthová, Ľubomír Daško, Viera Jelemenská
Topics & Concepts
AcrylamideFood scienceTriticaleChemistryHydroxymethylfurfuralWhole wheatSorghumAgronomyPolymerBiochemistryBiologyOrganic chemistryCatalysisCopolymerFurfuralPotato Plant ResearchPlant Pathogens and Resistance