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Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, VadimsVolume:
30
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2012.07.012
Date:
March, 2013
File:
PDF, 289 KB
english, 2013