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Journal: Molecules, 2024
Volume: 29
Number: 306
Article:
Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)
Authors:
by
Karolina Miśkiewicz, Justyna Rosicka-Kaczmarek, Gabriela Kowalska, Agnieszka Maher and Joanna Oracz
Link:
https://www.mdpi.com/1420-3049/29/2/306
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