The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread by Dovilė Klupsaite, Aura Kaminskaite, Arnoldas Rimsa, Agne Gerybaite, Agne Stankaityte, Ausra Sileikaite, Elzbieta Svetlauskaite, Emilija Cesonyte, Giedre Urbone, Karolis Pilipavicius, Konstancija Vaiginyte, Marija Vaisvilaite, Vilte Prokopenko, Giedre Stukonyte, Vytaute Starkute, Egle Zokaityte, Vita Lele, Darius Cernauskas, Ernestas Mockus, Zilvinas Liatukas, Vytautas Ruzgas, João Miguel Rocha, Elena Bartkiene

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