Publication detail
The occurrence of acrylamide in bread in relation to recipe and technology
KUKUROVÁ, K. CIESAROVÁ, Z. SÁDECKÁ, J. MARKOVÁ, L. BEDNÁRIKOVÁ, A. SABO, B. KRAVEC, J. BEHAN, T.
Original Title
The occurrence of acrylamide in bread in relation to recipe and technology
Type
abstract
Language
English
Original Abstract
Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications
Keywords
acrylamide, bread mixes, flour type, yeast
Authors
KUKUROVÁ, K.; CIESAROVÁ, Z.; SÁDECKÁ, J.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHAN, T.
Released
12. 10. 2011
Pages from
5
Pages to
5
Pages count
1
BibTex
@misc{BUT89662,
author="KUKUROVÁ, K. and CIESAROVÁ, Z. and SÁDECKÁ, J. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SABO, B. and KRAVEC, J. and BEHAN, T.",
title="The occurrence of acrylamide in bread in relation to recipe and technology",
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"
}