Sensory properties of bread in relation to effect of bread improvers on acrylamide content
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU97084" target="_blank" >RIV/00216305:26310/11:PU97084 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Sensory properties of bread in relation to effect of bread improvers on acrylamide content
Original language description
The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů