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Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread
Fink, Martin, Andersson, Roger, Rosén, Johan, Åman, PerVolume:
83
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CC-83-0218
Date:
March, 2006
File:
PDF, 241 KB
english, 2006