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The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread

Food ChemistryAgricultural ChemistryWheat BreadMixed RyeFood AnalysisP. AcidilacticiGrain QualityFood QualityFood TechnologyHealth Sciences