The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.
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Klupsaite D, et al. Among authors: ozogul f.
Foods. 2023 Feb 22;12(5):937. doi: 10.3390/foods12050937.
Foods. 2023.
PMID: 36900454
Free PMC article.