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Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
Crawford,, Kahlon,, Wang,, Friedman,Volume:
8
Language:
english
Journal:
Foods
DOI:
10.3390/foods8070228
Date:
June, 2019
File:
PDF, 474 KB
english, 2019