Research Conducted at Complutense University of Madrid Has Provided New Information about Food Chemistry (Comparison of different bread types: Chemical and physical parameters)

Source :: Food Weekly News. April 9, 2020, 277
Publication Year :: 2020
Abstract: 2020 APR 9 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- New research on Chemistry - Food Chemistry is the subject of a report. According [...]

Subjects :: Fatty acids -- Comparative analysis
Bread -- Comparative analysis
High performance liquid chromatography
Editors
Food/cooking/nutrition

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