IRJET-Reduction of acrylamide formation in bread by lactic acid bacteria and Nigella sativa oil

Thank you for interesting in our services. We are a non-profit group that run this website to share documents. We need your help to maintenance this website.

• Donate
• Sharing

To keep our site running, we need your help to cover our server cost (about $400/m), a small donation will help us a lot.

• Share on Facebook
• Share on Google+
• Tweet
• Pin it
• Share on LinkedIn
• Send email

Please help us to share our service with your friends.