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.
ISSN: 1097-0010, 0022-5142
Any de publicació: 2024
Volum: 104
Número: 7
Pàgines: 4070-4082
Tipus: Article