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Nonenzymatic Bread Browning and Flavor, Changes in Amino Acids and Formation of Carbonyl Compounds During Baking

✍ Scribed by Linko, Yu-Yen; Johnson, J. A.

Book ID
126101591
Publisher
American Chemical Society
Year
1963
Tongue
English
Weight
371 KB
Volume
11
Category
Article
ISSN
0021-8561

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