A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
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Title
A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 3, Pages 889-895
Publisher
Wiley
Online
2016-05-21
DOI
10.1002/jsfa.7811
References
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- (2007) Yu Zhang et al. JOURNAL OF FOOD ENGINEERING
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