Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

Publikation: Kapitel i bok/rapport/konferenshandling › Bokkapitel › Forskning

Originalspråk	Engelska
Titel på värdpublikation	Flour and bread and their fortification in health and disease prevention
Förlag	Academic Press
Sidor	325-336
Antal sidor	12
ISBN (tryckt)	9780123808868
DOI	https://doi.org/10.1016/B978-0-12-380886-8.10030-3
Status	Publicerad - 2011

Åtkomst av dokument

@inbook{4a39111c6d5d4c00ae5e52174027be18,

title = "Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread",

author = "Arwa Mustafa and Roger Andersson and Afaf Kamal-Eldin and Per {\AA}man",

year = "2011",

doi = "10.1016/B978-0-12-380886-8.10030-3",

language = "English",

isbn = "9780123808868",

pages = "325--336",

booktitle = "Flour and bread and their fortification in health and disease prevention",

publisher = "Academic Press",

address = "United States",

}

TY - CHAP

T1 - Fortification With Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread

AU - Mustafa, Arwa

AU - Andersson, Roger

AU - Kamal-Eldin, Afaf

AU - Åman, Per

PY - 2011

Y1 - 2011

UR - https://res.slu.se/id/publ/37411

U2 - 10.1016/B978-0-12-380886-8.10030-3

DO - 10.1016/B978-0-12-380886-8.10030-3

M3 - Book chapter

SN - 9780123808868

SP - 325

EP - 336

BT - Flour and bread and their fortification in health and disease prevention

PB - Academic Press

ER -