Evaluation of thermal treatment markers in wheat...

Food Chemistry 2013 / 10 Vol. 140; Iss. 4

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens

Bignardi, Chiara, Cavazza, Antonella, Rinaldi, Massimiliano, Corradini, Claudio, Massini, Roberto
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Volume:
140
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.12.006
Date:
October, 2013
File:
PDF, 373 KB
english, 2013
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