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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Автор
Bartkiene, Elena
Jakobsone, Ida
Juodeikiene, Grazina
Vidmantiene, Daiva
Pugajeva, Iveta
Bartkevics, Vadims
Дата
2013
Metadata
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URI
http://www.sciencedirect.com/science/article/pii/S0956713512004033
https://dspace.lu.lv/dspace/handle/7/31142
DOI
10.1016/j.foodcont.2012.07.012
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