Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread

Published 2016 View Full Article

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Title
Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread
Authors
Keywords
-
Journal
Quality Assurance and Safety of Crops & Foods
Volume 8, Issue 4, Pages 483-492
Publisher
Wageningen Academic Publishers
Online
2016-02-01
DOI
10.3920/qas2015.0643

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