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The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. [electronic resource] by
- Helou, Cynthia
- Gadonna-Widehem, Pascale
- Robert, Nathalie
- Branlard, Gérard
- Thebault, Jacques
- Librere, Sarah
- Jacquot, Sylvain
- Mardon, Julie
- Piquet-Pissaloux, Agnès
- Chapron, Sophie
- Chatillon, Antoine
- Niquet-Léridon, Céline
- Tessier, Frédéric J
Producer: 20180305
In:
Food & function vol. 7
Availability: No items available.
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