Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Dovile Klupsaite*, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, João Miguel Rocha

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)
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