The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread
Elena Bartkienė(Lithuanian University of Health Sciences), Konrad J. Domig(BOKU University), Vadims Bartkevičs(Institute of Food Safety, Animal Health and Environment “BIOR”), Sigrid Mayrhofer(BOKU University), Iveta Pugajeva(University of Latvia), Vita Krunglevičiūtė(Lithuanian University of Health Sciences)
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