Effects of infrared heating on phenolic compounds and...

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Žilić, Slađana, Ataç Mogol, Burçe, Akıllıoğlu, Gül, Serpen, Arda, Babić, Milosav, Gökmen, Vural
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Volume:
58
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2013.05.003
Date:
July, 2013
File:
PDF, 638 KB
english, 2013
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