Effectiveness of Methods for Reducing Acrylamide in Bakery...

Journal of Agricultural and Food Chemistry 2008 / 08 Vol. 56; Iss. 15

Effectiveness of Methods for Reducing Acrylamide in Bakery Products

Sadd, Peter A., Hamlet, Colin G., Liang, Li
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf7037482
Date:
August, 2008
File:
PDF, 468 KB
english, 2008
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