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

Crossref DOI link: https://doi.org/10.1007/s13197-015-2118-3

Published Online: 2015-11-20

Published Print: 2016-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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