Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
-
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits ; day:28 ; month:9 ; year:2023 ; pages:1-14
Food and bioprocess technology ; (28.9.2023), 1-14
- Urheber
-
Schouten, Maria Alessia
Santanatoglia, Agnese
Angeloni, Simone
Ricciutelli, Massimo
Acquaticci, Laura
Caprioli, Giovanni
Vittori, Sauro
Romani, Santina
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s11947-023-03214-x
- URN
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urn:nbn:de:101:1-2023121413453659077534
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
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Beteiligte
- Schouten, Maria Alessia
- Santanatoglia, Agnese
- Angeloni, Simone
- Ricciutelli, Massimo
- Acquaticci, Laura
- Caprioli, Giovanni
- Vittori, Sauro
- Romani, Santina
- SpringerLink (Online service)
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