Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine-Reference-Cited by-同舟云学术

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

Published:2016-01 Issue: Volume:65 Page:275-282
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bartkiene Elena,Jakobsone Ida,Pugajeva Iveta,Bartkevics Vadims,Zadeike Daiva,Juodeikiene Grazina

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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2. Optimisation of nutrients for L-asparaginase production using Aspergillus terreus;Anamika;World Journal of Pharmacy and Pharmaceutical Sciences,2013

3. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean;Bahr;LWT – Food Science and Technology,2014

4. 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;Bartkiene;Food Control,2013

5. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread;Bartkiene;International Journal of Food Sciences and Nutrition,2013

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