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Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, VadimsVolume:
64
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2013.805185
Date:
November, 2013
File:
PDF, 256 KB
english, 2013