Publication | Open Access

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

Aspergillus Niger GlucoamylaseEngineeringFood FermentationMixed Rye BreadLactic Acid BacteriaBiochemical EngineeringBiotechnologyFood MicrobiologyFood BioprocessingMicrobiologyHealth Sciences