scholarly article | Q13442814 |
P50 | author | Roger Andersson | Q53998057 |
Afaf Kamal-Eldin | Q96112449 | ||
P2093 | author name string | Johan Rosén | |
Arwa Mustafa | |||
Per Aman | |||
P433 | issue | 15 | |
P407 | language of work or name | English | Q1860 |
P304 | page(s) | 5985-5989 | |
P577 | publication date | 2005-07-01 | |
P1433 | published in | Journal of Agricultural and Food Chemistry | Q1024905 |
P1476 | title | Factors influencing acrylamide content and color in rye crisp bread. | |
P478 | volume | 53 |
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Q36844858 | Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge |
Q39557067 | Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough. |
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