Fractal colour: A new approach for evaluation of acrylamide contents in biscuits

Published 2012 View Full Article

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Title
Fractal colour: A new approach for evaluation of acrylamide contents in biscuits
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 2521-2525
Publisher
Elsevier BV
Online
2012-04-22
DOI
10.1016/j.foodchem.2012.04.085

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