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Nachi 2018 by Viskar Nugraha is a document available to read on EtoBox.

This study evaluates the use of four lactic acid bacteria strains to reduce acrylamide formation in bread through sourdough fermentation. The results indicate that bread made with the P.acidilactici strain showed significantly lower acrylamide levels compared to traditional baker

Author

Viskar Nugraha

Language

EN