[Elsevier] The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits

indira Post time 2022-12-1 06:05:11 | Show all posts |Read mode
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journal£ºFood Control

Authors£ºMaria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano

Published date£º2022-10-

DOI£º10.1016/j.foodcont.2022.109054

Article link£ºhttp://dx.doi.org/10.1016/j.foodcont.2022.109054

Article Source£ºElsevier BV¡£


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Georgee Post time 2022-12-1 06:05:12 | Show all posts

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