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Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Article ID Journal Published Year Pages File Type
8891349 LWT - Food Science and Technology 2018 26 Pages PDF
Keywords
BLBSLPDBBSLBDLPTTASPABSSDLBBPABLPSPPBPPDSSDPPDPALABAcrylamideSensory evaluationLactic acid bacteriaBBBDough yieldSourdough breadtotal titratable acidity
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
Authors
Insaf Nachi, Imene Fhoula, Imen Smida, Imen Ben Taher, Moncef Chouaibi, Janis Jaunbergs, Vadims Bartkevics, Mnasser Hassouna,
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Journal
LWT - Food Science and Technology
Journal: LWT - Food Science and Technology
Related Categories
BLB
SLP
DBB
SLB
DLP
TTA
SPA
BSS
DLB
BPA
BLP
SPP
BPP
DSS
DPP
DPA
LAB
Acrylamide
Sensory evaluation
Lactic acid bacteria
BBB
Dough yield
Sourdough bread
total titratable acidity
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Ecology, Evolution, Behavior and Systematics
Food Science
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