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

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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