Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Published 2018 View Full Article

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Title
Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 92, Issue -, Pages 435-441
Publisher
Elsevier BV
Online
2018-02-27
DOI
10.1016/j.lwt.2018.02.061

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