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Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours

✍ Scribed by Parker, Jane K.; Hassell, Glynis M. E.; Mottram, Donald S.; Guy, Robin C. E.

Book ID: 127354021
Publisher: American Chemical Society
Year: 2000
Tongue: English
Weight: 113 KB
Volume: 48
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf991302r

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