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Effect ofLactobacillus casei- caseiandLactobacillus reuterion acrylamide formation in flat bread and Bread roll
Dastmalchi, Farnaz, Razavi, Seyed Hadi, Faraji, Mohammad, Labbafi, MohsenVolume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-2118-3
Date:
March, 2016
File:
PDF, 684 KB
english, 2016