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 - Bartkiene, Elena; Jakobsone, Ida; Juodeikiene, Grazina; Vidmantiene, Daiva; Pugajeva, Iveta; Bartkevics, Vadims (Elsevier, 2013)
Keywords: Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry; Acrylamide; Mixed rye bread; Extruded rye wholemeal; Lactobacillus; Pediococcus; Glucoamylase