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Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamide formation in bread crisps
Edoardo Capuano*, Giovanna Garofalo, Aurora Napolitano, Henryk Zielinski, Vincenzo Fogliano
*Corresponding author for this work
Research output: Contribution to journal › Article › Academic › peer-review
19
Citations
(Scopus)