Work

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

Year: 2012

Type: article

Source: Food Control

DOI: 10.1016/j.foodcont.2012.07.012

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

Institutions: Lithuanian University of Health Sciences, University of Latvia, Kaunas University of Technology, Institute of Food Safety, Animal Health and Environment “BIOR”

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: green

Funder: Lietuvos Mokslo Taryba

OpenAlex ID: W2016883182

FWCI: 5.644

Cites: 39

Cited by: 87

Related to: 10