Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread

Journal source
Journal name: 
Quality Assurance and Safety of Crops & Foods (QAS)
Issue: 
Volume 08 (2016), Issue 4
Page(s): 
483–492
Author(s): 
F. Dastmalchi, S.H. Razavi