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Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

✍ Scribed by Ricardo Salazar; Gerónimo Arámbula-Villa; Pedro A. Vázquez-Landaverde; Francisco J. Hidalgo; Rosario Zamora


Book ID
116484874
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
672 KB
Volume
135
Category
Article
ISSN
0308-8146

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