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

Author： Bartkiene Elena Jakobsone Ida Juodeikiene Grazina Vidmantiene Daiva Pugajeva Iveta Bartkevics Vadims

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.64, Iss.7, 2013-11, pp. : 890-896

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