Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

Published 2010 View Full Article

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Title
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 126, Issue 2, Pages 435-440
Publisher
Elsevier BV
Online
2010-11-09
DOI
10.1016/j.foodchem.2010.11.007

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