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

LWT

Volumn 65, Issue , 2016, Pages 275-282

  Bartkiene, Elena ^a   Jakobsone, Ida ^b   Pugajeva, Iveta ^b,d   Bartkevics, Vadims ^b,d   Zadeike, Daiva ^c   Juodeikiene, Grazina ^c  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b UNIVERSITY OF LATVIA   (Latvia)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^d INSTITUTE OF FOOD SAFETY   (Latvia)

Author keywords

Acrylamide; Biscuits; Fermentation; Flaxseed; Lupine

Indexed keywords

ADDITIVES; AMIDES; AMINO ACIDS; CEREAL PRODUCTS; FERMENTATION; FLAX;

ACRYLAMIDES; BISCUITS; FLAXSEED; LACTOBACILLUS SAKEI; LUPINE; NUTRITIONAL VALUE; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS;

OILSEEDS;

EID: 84952007032     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.002     Document Type: Article

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