Statistics for 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
Total visits
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| 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 | 0 |
Total visits per month
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| May 2024 | 0 |
| June 2024 | 0 |
| July 2024 | 0 |
| August 2024 | 0 |
| September 2024 | 0 |
| October 2024 | 0 |
| November 2024 | 0 |