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Journal description
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Details for article 6 of 16 found articles
| Title: |
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making |
| Author: |
Juodeikiene, G. Zadeike, D. Vidziunaite, I. Bartkiene, E. Bartkevics, V. Pugajeva, I. |
| Appeared in: |
Food and bioproducts processing |
| Paging: | Volume 112 (2018) nr. C pages 22-30 |
| Year: |
2018 |
| Contents: | |
| Publisher: |
Institution of Chemical Engineers |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 16 found articles
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