Influence of the addition of Helianthus...

Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

Bartkiene, Elena, Jakobsone, Ida, Pugajeva, Iveta, Bartkevics, Vadims, Vidmantiene, Daiva, Juodeikiene, Grazina
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Volume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12643
Date:
February, 2015
File:
PDF, 345 KB
english, 2015
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