Carbohydrate transformation and gluten immunoreactivity in bread-based amazake: carbohydrate and protein profiling with electronic eye colour analysis.
- DOI
- 10.1016/j.foodchem.2026.151805
- Published
- 2026 Oct 27
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151805,
title = {Carbohydrate transformation and gluten immunoreactivity in bread-based amazake: carbohydrate and protein profiling with electronic eye colour analysis.},
author = {Starzyńska-Janiszewska A and Stodolak B and Mickowska B and Lakatošová J and Joanidis P and Kominko H},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151805},
url = {https://doi.org/10.1016/j.foodchem.2026.151805}
}RIS
TY - JOUR TI - Carbohydrate transformation and gluten immunoreactivity in bread-based amazake: carbohydrate and protein profiling with electronic eye colour analysis. AU - Starzyńska-Janiszewska A AU - Stodolak B AU - Mickowska B AU - Lakatošová J AU - Joanidis P AU - Kominko H PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151805 UR - https://doi.org/10.1016/j.foodchem.2026.151805 ER -
APA
A, S., B, S., B, M., J, L., P, J., & H, K. (2026). Carbohydrate transformation and gluten immunoreactivity in bread-based amazake: carbohydrate and protein profiling with electronic eye colour analysis.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151805
Source records
- pubmed · retrieved 2026-11-10T22:05:17.648Z