The influence of fermented deffated flaxseed with difference lactic acid bacteria's on asparagine and acrylamide content in biscuits.
- Publisher: Institutional Repository of Lithuanian University of Health Sciences
- Subject: acrylamide ; asparagine ; flaxseed ; lactobacillusmesheuropmc: food and beverages
It was evaluated the influence of solid state (SSF) and traditional (TF) fermentation with different lactobacillus (LAB) defatted flaxseeds on asparagine and acrylamide content in biscuits, and analysed correlation between fermented supplements physico chemical indicato... View more
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