Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Overview of attention for article published in International Journal of Food Microbiology, November 2023

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"Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics" Pleased to let you know that this scientific paper is now available online: https://t.co/HYyF8u0l5K https:/…

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