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Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
Bartkiene, Elena; Kungiene, Giedre; Starkute, Vytaute; Klupsaite, Dovile; Zokaityte, Egle; Cernauskas, Darius; Kamarauskiene, Egle; Özogul, Fatih; Rocha, João Miguel.
Afiliación
  • Bartkiene E; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Kungiene G; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Starkute V; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Klupsaite D; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Zokaityte E; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Cernauskas D; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Kamarauskiene E; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Özogul F; Food Institute, Kaunas University of Technology, Kaunas, Lithuania.
  • Rocha JM; Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania.
Front Nutr ; 10: 1277980, 2023.
Article en En | MEDLINE | ID: mdl-37964936
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2023 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2023 Tipo del documento: Article País de afiliación: Lituania Pais de publicación: Suiza