The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread


Klupsaite D., Starkute V., Zokaityte E., Cernauskas D., Mockus E., Özoğul F.

FOODS, vol.1, no.1, pp.1-15, 2023 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 1 Issue: 1
  • Publication Date: 2023
  • Doi Number: 10.3390/foods12050937
  • Journal Name: FOODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.1-15
  • Çukurova University Affiliated: Yes