Detail publikace

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.

Originální název

The occurrence of acrylamide in bread in relation to recipe and technology

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Presented study was focused on monitoring of acrylamide content in bread according to baking technology and recipe modifications

Klíčová slova

acrylamide, bread mixes, flour type, yeast

Autoři

KUKUROVÁ, K.; CIESAROVÁ, Z.; SÁDECKÁ, J.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHAN, T.

Vydáno

12. 10. 2011

Strany od

5

Strany do

5

Strany počet

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"
}