Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|50|2|431-439

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.2, 2015-02, pp. : 431-439

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content