دورية أكاديمية
Impact of whey incorporation on acrylamide formation and the quality of bread
| العنوان: | Impact of whey incorporation on acrylamide formation and the quality of bread |
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| المؤلفون: | Himashree, P., Gokul Devi, E., Hariharan, K. C., Sunil, C. K.Aff1, IDs11694023020781_cor4 |
| المصدر: | Journal of Food Measurement and Characterization. 17(6):5748-5758 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-023-02078-1 |