Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
Nachi, Insaf, Fhoula, Imene, Smida, Imen, Ben Taher, Imen, Chouaibi, Moncef, Jaunbergs, Janis, Bartkevics, Vadims, Hassouna, Mnasser
Published in Food science & technology (01.06.2018)
Published in Food science & technology (01.06.2018)
Get full text
Journal Article