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
Date
2013
Authors
Bartkiene, Elena
Jakobsone, Ida
Juodeikiene, Grazina
Vidmantiene, Daiva
Pugajeva, Iveta
Bartkevics, Vadims
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Description
Keywords
Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry , Acrylamide , Mixed rye bread , Extruded rye wholemeal , Lactobacillus , Pediococcus , Glucoamylase