Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
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Title
Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
Authors
Keywords
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Journal
Journal of Chemistry
Volume 2015, Issue -, Pages 1-9
Publisher
Hindawi Limited
Online
2015-07-23
DOI
10.1155/2015/418639
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