Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
| Autor: | Nachi, Insaf, Fhoula, Imene, Smida, Imen, Ben Taher, Imen, Chouaibi, Moncef, Jaunbergs, Janis, Bartkevics, Vadims, Hassouna, Mnasser |
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| Zdroj: | In LWT June 2018 92:435-441 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect