Milomir Filipović

ScholarGPS® ID: 63916102186776

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Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions (journal article) Žilić, Slađana \| Aktağ, Işıl Gürsul \| Dodig, Dejan \| Filipović, Milomir \| Gökmen, Vural Food Research International, volume 132 (2020). 10.1016/j.foodres.2020.109109 Cited by (53) \| Cite \| Source