Effect of Spontaneous Rye, Wheat, and Mixed Rye-Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread
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This study aimed to assess the quality characteristics, including acrylamide level and volatile compound (VOC) profile, in wheat bread made without industrial additives using varying quantities (5%, 10%, and 15%) of spontaneous rye, rye/wheat mixed, and wheat ... ...
