Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making
11 páginas, 4 figuras, 3 tablas.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Food Research Institute
2010
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| Subjects: | Antioxidant capacity, Acrylamide, Hydroxymethylfurfural, Furfural, Rye bread, |
| Online Access: | http://hdl.handle.net/10261/44980 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 |
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| Summary: | 11 páginas, 4 figuras, 3 tablas. |
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