Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine - Concepedia

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Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

47

Citations

33

References

2015

Year

Elena Bartkienė, Ida Jākobsone, Iveta Pugajeva, Vadims Bartkevičs, Daiva Žadeikė, Gražina Juodeikienė

Food ChemistryWheat BiscuitsAcrylamide Formation

References

	Year	Citations

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