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1 research outputs found
Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
Author
Ameh
American Association of Cereal Chemists (AACC)
+45Â more
Amrein
Association of Official Analytical Chemists (AOAC)
Aydin
Bartkiene
Behera
Berghofer
Boroushaki
Carvalho
Chandrasekaran
Cloutt
D. Zadeike
Daglioglu
Demir
E. Bartkiene
Eliasson
Elmore
European Food Safety Authority
Farkas
G. Juodeikiene
I. Pugajeva
I. Vidziunaite
International Organization for Standartization (ISO)
Kim
Lea
Ljokjel
Malumba
MikulĂková
Mirhosseini
Mottram
Nagalakshmi
Nguyen
Odjo
Rannou
Rose
Sawai
Shamla
Shurson
Sorour
Tardiff
Uthumporn
V. Bartkevics
Wang
World Health Organization (WHO)
Yaghmaee
Yilmaz
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
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