@article{nachi:hal-01740229,
TITLE = {Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread},
AUTHOR = {Nachi, Insaf and Fhoula, Imene and Smida, Imen and Ben Taher, Imen and Chouaibi, Moncef and Jaunbergs, Janis and Bartkevics, Vadims and Hassouna, Mnasser},
URL = {https://univ-rennes.hal.science/hal-01740229},
JOURNAL = {LWT - Food Science and Technology},
PUBLISHER = {Elsevier},
VOLUME = {92},
PAGES = {435-441},
YEAR = {2018},
DOI = {10.1016/j.lwt.2018.02.061},
KEYWORDS = {Acrylamide ; Lactic acid bacteria ; Sensory evaluation ; Sourdough bread},
PDF = {https://univ-rennes.hal.science/hal-01740229/file/Assessment%20of%20lactic%20acid%20bacteria%20application_accepted.pdf},
HAL_ID = {hal-01740229},
HAL_VERSION = {v1},
}