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

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Clelia Covino, Andrea Tafuri, Angela Sorrentino, Stefania Masci, Elena Baldoni, Francesco Sestili, Reynaldo Villalonga, Paolo Masi
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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