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1 Ergebnisse
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Special bakery products - Acrylamide formation and bread qu..:
Swiacka, Jagoda
;
Kima, Laura
;
Voß, Alexander
...
Journal of Cereal Science. 117 (2024) - p. 103926 , 2024
Link:
https://doi.org/10.1016/j.jcs.2024.103926
RT Journal T1
Special bakery products - Acrylamide formation and bread quality are influenced by potato addition
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2024.103926&Exemplar=1&LAN=DE A1 Swiacka, Jagoda A1 Kima, Laura A1 Voß, Alexander A1 Grebenteuch, Sandra A1 Rohn, Sascha A1 Jekle, Mario PB Elsevier BV YR 2024 SN 0733-5210 JF Journal of Cereal Science VO 117 SP 103926 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2024.103926 DO https://doi.org/10.1016/j.jcs.2024.103926 SF ELIB - SuUB Bremen
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