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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, GrazinaVolume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12643
Date:
February, 2015
File:
PDF, 345 KB
english, 2015