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The effect of pea (<i>Pisum sativum</i>L.)‐originated asparaginase on acrylamide formation in certain bread types

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dc.contributor.authorŞENER, EROL
dc.contributor.authorNeşe Tunçel
dc.contributor.authorErol Şener
dc.contributor.orcid0000-0001-9885-5063
dc.contributor.orcid0000-0003-2700-5840
dc.contributor.orcid0000-0003-1902-4785
dc.date.accessioned2025-11-13T10:34:05Z
dc.date.issued2010-11-23
dc.identifier.doihttps://doi.org/10.1111/j.1365-2621.2010.02370.x
dc.identifier.endpage2476
dc.identifier.issn0950-5423
dc.identifier.issue12
dc.identifier.openalexW1555222517
dc.identifier.startpage2470
dc.identifier.urihttps://hdl.handle.net/11421/4562
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2010.02370.x
dc.identifier.volume45
dc.language.isoen
dc.relation.ispartofInternational Journal of Food Science & Technology
dc.rightsrestrictedAccess
dc.subjectSativum
dc.subjectAcrylamide
dc.subjectFood science
dc.subjectBran
dc.subjectPisum
dc.subjectWhole wheat
dc.subjectWhole grains
dc.subjectChemistry
dc.subjectGermination
dc.subjectWheat flour
dc.subjectHorticulture
dc.subjectBiology
dc.subjectRaw material
dc.subjectPolymer
dc.titleThe effect of pea (<i>Pisum sativum</i>L.)‐originated asparaginase on acrylamide formation in certain bread types
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5027098601

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