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Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
Vural Gökmen, Hamide Z. ŞenyuvaVolume:
99
Year:
2006
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.06.054
File:
PDF, 140 KB
english, 2006