Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

Published 2007 View Full Article

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Title
Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 47, Issue 3, Pages 546-554
Publisher
Elsevier BV
Online
2007-07-02
DOI
10.1016/j.jcs.2007.06.011

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