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    Influence of chia and flaxseeds on acrylamide formation in sweet bakery products

    Influence of chia and flaxseeds on acrylamide formation in sweet bakery products by Hölzle, Eva, Breitling-Utzmann, Carmen, Blumberg, Olga, Klass, Nicole, Remezov, Alina, Schödl, Sandra, Sischka, Andrea, Tränkle, Katrin, Steliopoulos, Panagiotis, Oellig, Claudia

    Published in Food chemistry
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