Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
- Covino, C.
- Tafuri, A.
- Sorrentino, A.
- Masci, S.
- Baldoni, E.
- Sestili, F.
- Villalonga, R.
- Masi, P.
Revista:
Journal of the Science of Food and Agriculture
ISSN: 1097-0010, 0022-5142
Año de publicación: 2024
Tipo: Artículo