Publication detail
Effect of selected inorganic salts on acrylamide content and sensory properties of bread
SADECKÁ, J. SUHAJ, M. KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. BELKOVÁ, R. OSTROVSKÝ, I.
Original Title
Effect of selected inorganic salts on acrylamide content and sensory properties of bread
Type
abstract
Language
English
Original Abstract
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.
Keywords
acrylamide, inorganic salts, bread, sensory properties
Authors
SADECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.
Released
17. 8. 2011
ISBN
0009-2770
Periodical
Chemické listy
Year of study
105
Number
18
State
Czech Republic
Pages from
s1025
Pages to
s1026
Pages count
1