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Browning development in bakery products – A review

✍ Scribed by Emmanuel Purlis

Book ID: 108171631
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 402 KB
Volume: 99
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2010.03.008

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