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Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type
Kali Kotsiou, Maria Tasioula-Margari…Volume:
236
Language:
english
DOI:
10.1007/s00217-013-1935-8
Date:
May, 2013
File:
PDF, 336 KB
english, 2013