Detail publikačního výsledku

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

Originální název

Anglický název

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

Druh

Abstrakt

Originální abstrakt

The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.

Anglický abstrakt

The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.

Klíčová slova

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Klíčová slova v angličtině

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Autoři

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

Rok RIV

2012

Vydáno

12.10.2011

Kniha

Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11

Strany od

Strany počet

BibTex

@misc{BUT89663,
  author="SÁDECKÁ, J. and SUHAJ, M. and KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BELKOVÁ, R. and OSTROVSKÝ, I.",
  title="Sensory properties of bread in relation to effect of bread improvers on acrylamide content",
  booktitle="Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11",
  year="2011",
  pages="1",
  note="Abstract"
}