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

Thumbnail Image

Files

Bartkiene_Jakobsone_uc_LWT_65_2016.pdf (347.59 KB)

Date

2016

Authors

Co-author

Advisor

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier

Language

eng

Abstract

Keywords

Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry, Biscuits, Flaxseed, Lupine, Fermentation, Acrylamide

Citation

Relation

URI

http://www.sciencedirect.com/science/article/pii/S0023643815300967
 https://dspace.lu.lv/handle/7/31141

DOI

.1016/j.lwt.2015.08.002

Collections

Medicīna / Basic medicine, Clinical medicine. Health sciences

Endorsement

Review

Supplemented By

Referenced By