✦ LIBER ✦
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
✍ Scribed by Bartkiene, Elena; Jakobsone, Ida; Juodeikiene, Grazina; Vidmantiene, Daiva; Pugajeva, Iveta; Bartkevics, Vadims
- Book ID
- 118446660
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 289 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0956-7135
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