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Volumn 126, Issue 2, 2011, Pages 435-440

Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

Author keywords

Acrylamide; Asparaginase; Biscuits; Colour; Modelling

Indexed keywords

ACRYLAMIDES; ASPARAGINASE; BISCUITS; COLOUR; MODELLING;

EID: 78650678609     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.007     Document Type: Article
Times cited : (51)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.