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Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

dc.contributor.authorBartkiene, Elena
dc.contributor.authorJakobsone, Ida
dc.contributor.authorPugajeva, Iveta
dc.contributor.authorBartkevics, Vadims
dc.contributor.authorZadeike, Daiva
dc.contributor.authorJuodeikiene, Grazina
dc.date.accessioned2015-11-19T19:26:09Z
dc.date.available2015-11-19T19:26:09Z
dc.date.issued2016
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643815300967
dc.identifier.urihttps://dspace.lu.lv/dspace/handle/7/31141
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;Nr. 65 (2016)
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistryen_US
dc.subjectBiscuitsen_US
dc.subjectFlaxseeden_US
dc.subjectLupineen_US
dc.subjectFermentationen_US
dc.subjectAcrylamideen_US
dc.titleReducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupineen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.doi.1016/j.lwt.2015.08.002


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