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Rye flour extraction rate affects Maillard reaction development, antioxidant activity and Acrylamide formation in bread crisps

Authors :
Capuano E
Garofano G.
Napolitano A.
Zielinski HV
FOGLIANO, VINCENZO
Capuano, E
Garofano, G.
Napolitano, A.
Zielinski, Hv
Fogliano, Vincenzo
Publication Year :
2010

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Database :
OpenAIRE
Accession number :
edsair.od......3730..0829d248c36865a3822dae481bb75acc

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