Fingerprint
Dive into the research topics of 'Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread
Arwa Mustafa, Martin Fink, Afaf Kamal-Eldin, Johan Rosén, Roger Andersson, Per Åman
Research output: Contribution to journal › Article › peer-review
41
Citations
(Scopus)