Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

出版年份 2007 全文链接

标题

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

作者

关键词

-

出版物

JOURNAL OF CEREAL SCIENCE

Volume 47, Issue 3, Pages 546-554

出版商

Elsevier BV

发表日期

2007-07-02

DOI

10.1016/j.jcs.2007.06.011

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