Now showing items 1-1 of 1

  • The impact of plant powders on acrylamide content in bakery products 

    Nilova, L.; Malyutenkova, S.; Kruchina-Bogdanov, I. (2019)
    This work is devoted to studying acrylamide (ACR) formation and the changes in its levels display during the storage in bakery products (BP) made of wheat flour enriched with plant powders (in the optimal amounts established ...

DSpace software copyright © 2002-2015  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.