Detail publikačního výsledku
Acrylamide formation in bread influenced by modifications in composition
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.
Originální název
Acrylamide formation in bread influenced by modifications in composition
Anglický název
Acrylamide formation in bread influenced by modifications in composition
Druh
Abstrakt
Originální abstrakt
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.
Anglický abstrakt
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications in addition of different flour, bread improvers and concentration of dried yeast.
Klíčová slova
acrylamide, bread, elimination
Klíčová slova v angličtině
acrylamide, bread, elimination
Autoři
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.
Rok RIV
2012
Vydáno
17.08.2011
ISSN
0009-2770
Periodikum
CHEMICKE LISTY
Svazek
105
Číslo
18
Stát
Česká republika
Strany od
s1019
Strany do
s1020
Strany počet
1