Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking. [electronic resource]

By: Contributor(s): Producer: 20161019Description: 893-9 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 96
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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