Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Food Chem
; 338: 127715, 2021 Feb 15.
Article
in En
| MEDLINE
| ID: mdl-32798824
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Saccharomyces cerevisiae
/
Triticum
/
Bread
/
Cooking
Language:
En
Journal:
Food Chem
Year:
2021
Document type:
Article
Affiliation country:
Czech Republic