Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
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Title
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 246, Issue 6, Pages 1207-1218
Publisher
Springer Science and Business Media LLC
Online
2020-03-24
DOI
10.1007/s00217-020-03481-4
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