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

AuthID
 P-00Y-3YA
21
Author(s)
Klupsaite, D
·
Starkute, V
·
Zokaityte, E
·
Cernauskas, D
·
Mockus, E
·
Kentra, E
·
Sliazaite, R
·
Abramaviciute, G
·
Sakaite, P
·
Komarova, V
·
[+1]·
Radziune, S
·
Gliaubiciute, P
·
Zimkaite, M
·
Kunce, J
·
Avizienyte, S
·
Povilaityte, M
·
Sokolova, K
·
Ozogul, F
·
Bartkiene, E
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Document Type
Article
Year published
2023
Published
in FOODS, ISSN: 2304-8158
Volume: 12, Issue: 5, Pages: 937 (19)
Indexing
Wos®
Scopus®
Crossref®6
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36900454
SCOPUS: 2-s2.0-85149752563
Wos: WOS:000947236300001
Source Identifiers
ISSN: 2304-8158
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All authors
Name Order Name   Name Order Name   Name Order Name
1 Klupsaite, D;   2 Starkute, V;   3 Zokaityte, E;
4 Cernauskas, D;   5 Mockus, E;   6 Kentra, E;
7 Sliazaite, R;   8 Abramaviciute, G;   9 Sakaite, P;
10 Komarova, V;   11 Tatarunaite, I;   12 Radziune, S;
13 Gliaubiciute, P;   14 Zimkaite, M;   15 Kunce, J;
16 Avizienyte, S;   17 Povilaityte, M;   18 Sokolova, K;
19 Rocha, JM;   20 Ozogul, F;   21 Bartkiene, E;

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