Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

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Bartkiene_Jakobsone_uc_Food_Control_vol.30(2014).pdf (258.5 KB)

Date

2013

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Publisher

Elsevier

Language

eng

Abstract

Keywords

Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry, Acrylamide, Mixed rye bread, Extruded rye wholemeal, Lactobacillus, Pediococcus, Glucoamylase

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http://www.sciencedirect.com/science/article/pii/S0956713512004033
 https://dspace.lu.lv/handle/7/31142

DOI

10.1016/j.foodcont.2012.07.012

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Medicīna / Basic medicine, Clinical medicine. Health sciences

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