Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Elena Bartkiene, Ida Jakobsone, Grazina Juodeikiene, Daiva Vidmantiene, Iveta Pugajeva, Vadims Bartkevics
  • International Journal of Food Sciences and Nutrition, June 2013, Informa Healthcare
  • DOI: 10.3109/09637486.2013.805185
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