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The effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in certain bread types
(Wiley-Blackwell Publishing, Inc, 2010)P>The aim of this study was to investigate the effect of pea (Pisum sativum L.)-originated asparaginase on acrylamide formation in white wheat, wheat bran and whole-grain wheat breads. Two-day germinated pea flour was used ...