Effect of Rocha Pear Peel Extracts Added to Wheat and Rye Bread Formulations on Acrylamide Reduction and Sensory Quality Maintenance

AuthID
 P-013-E6C
12
Author(s)
Morgado, C
·
Bernardo, P
·
Henriques, I
·
Jesus, S
·
Rego, A
·
Delgado, I
·
Coelho, I
·
Castanheira, I
·
Félix, N
·
Fernandes, A
·
Brandão, C
Tipo de Documento
Book Chapter
Year published
2019
Publicado
in INCREaSE 2019
Páginas: 184-197
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