Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Published 2012 View Full Article

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Title
Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 77, Issue 10, Pages E257-E263
Publisher
Wiley
Online
2012-09-05
DOI
10.1111/j.1750-3841.2012.02912.x
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