Effect of formulation on the capacity of l-asparaginase to...

Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

Monica Anese, Barbara Quarta, Lucie Peloux, Sonia Calligaris
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.foodres.2011.06.025
File:
PDF, 642 KB
english, 2011
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