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Evaluation of physio-chemical characteristics and acrylamide content in crisp fried dough wafers made from nixtamalized pearl millet
Title Evaluation of physio-chemical characteristics and acrylamide content in crisp fried dough wafers made from nixtamalized pearl millet [elektronický zdroj] / Supriya Pandey ... [et al.] Author-s Pandey, Supriya (Author) Ghosh, Rakesh (Author) Suryawansh, Deodatt (Author) Waghmare, Roji (Author) Description ilustr., tab. Notes Popis urobený 22.8.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 11, no. 6 (2022), art. no. e3186, [4] s. Subject-s proso lipnicovité antinutričné látky fyzikálno-chemické vlastnosti obohatenie potravinárske výrobky Country Slovakia Language English URL https://doi.org/10.55251/jmbfs.3186 Database Agro-bibliography
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