Wikidata

(Q44821502)

English

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread

scientific article published in April 2004

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Statements

title
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
15053550
retrieved
6 December 2017
author
Roger Andersson
object named as
Roger Andersson
series ordinal
3
0 references

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