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Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread
Erland Bråthen, Svein Halvor KnutsenVolume:
92
Year:
2005
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2004.08.030
File:
PDF, 346 KB
english, 2005