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

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dc.contributor.authorBartkiene, Elena
dc.contributor.authorJakobsone, Ida
dc.contributor.authorJuodeikiene, Grazina
dc.contributor.authorVidmantiene, Daiva
dc.contributor.authorPugajeva, Iveta
dc.contributor.authorBartkevics, Vadims
dc.date.accessioned2015-11-19T19:26:20Z
dc.date.available2015-11-19T19:26:20Z
dc.date.issued2013
dc.identifier.doi10.1016/j.foodcont.2012.07.012
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0956713512004033
dc.identifier.urihttps://dspace.lu.lv/dspace/handle/7/31142
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Control;Vol.30, N 1 (2013)
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistryen_US
dc.subjectAcrylamideen_US
dc.subjectMixed rye breaden_US
dc.subjectExtruded rye wholemealen_US
dc.subjectLactobacillusen_US
dc.subjectPediococcusen_US
dc.subjectGlucoamylaseen_US
dc.titleStudy 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 glucoamylaseen_US
dc.typeinfo:eu-repo/semantics/articleen_US
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