Detail publikace

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

SÁDECKÁ, J. SUHAJ, M. KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. BELKOVÁ, R. OSTROVSKÝ, I.

Originální název

Sensory properties of bread in relation to effect of bread improvers on acrylamide content

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

sensory analysis, bread, acrylamide, inorganic salts, bread improvers

Autoři

SÁDECKÁ, J.; SUHAJ, M.; KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BELKOVÁ, R.; OSTROVSKÝ, I.

Vydáno

12. 10. 2011

Strany od

58

Strany do

58

Strany počet

1

BibTex

@misc{BUT89663,
  author="SÁDECKÁ, J. and SUHAJ, M. and KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BELKOVÁ, R. and OSTROVSKÝ, I.",
  title="Sensory properties of bread in relation to effect of bread improvers on acrylamide content",
  booktitle="Book of Abstracts – 6th International congress Flour-Bread 11. 8th Croatian congress of cereal tchnologists Brašno-Kruh 11",
  year="2011",
  pages="1",
  note="abstract"
}