Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

Journal of Food Science and Technology

Volumn 53, Issue 3, 2016, Pages 1531-1539

  Dastmalchi, Farnaz ^a,b   Razavi, Seyed Hadi ^a   Faraji, Mohammad ^b   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b Institute of Standards and Industrial Research of Iran   (Iran)

Author keywords

Bread roll; Fermentation; Fiber; Sangak bread; Sourdough

Indexed keywords

AMIDES; FERMENTATION; FIBERS; LACTIC ACID;

LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; LACTOBACILLUS REUTERI; PHYSICOCHEMICAL PROPERTY; SANGAK BREAD; SOURDOUGH; TOTAL REDUCING SUGARS; WHOLE WHEAT FLOURS;

FOOD PRODUCTS;

EID: 84947809090     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2118-3     Document Type: Article

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