Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.

J Food Sci Technol

Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran.

Published: March 2016