Psyllium Husk Gel Used as an Alternative and More Sustainable Scalding Technology for Wheat Bread Quality Improvement and Acrylamide Reduction

AuthID
 P-00Z-CKN
9
Author(s)
Bartkiene, E
·
Kungiene, G
·
Starkute, V
·
Klupsaite, D
·
Zokaityte, E
·
Cernauskas, D
·
Kamarauskiene, E
·
Özogul, F
·
Document Type
Article
Year published
2023
Published
in FRONTIERS IN NUTRITION, ISSN: 2296-861X
Volume: 10
Indexing
Wos®
Scopus®
Crossref®2
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37964936
Scopus: 2-s2.0-85176587139
Wos: WOS:001104062600001
Source Identifiers
ISSN: 2296-861X
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