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
Автор
Bartkiene, Elena
Jakobsone, Ida
Juodeikiene, Grazina
Vidmantiene, Daiva
Pugajeva, Iveta
Bartkevics, Vadims