Bartkiene, Elena <br/><br/>
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.  [electronic resource] 

 -  International journal of food sciences and nutrition  Nov 2013 
 - 890-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2013.805185  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--metabolism<br/>Bread--analysis<br/>Dietary Proteins<br/>Fermentation<br/>Flour--analysis<br/>Food Microbiology<br/>Humans<br/>Lactic Acid--metabolism<br/>Lactobacillus<br/>Lupinus--microbiology<br/>Pediococcus<br/>Seeds<br/>Triticum--microbiology