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Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

DOI

154

Citations

17

References

2006

Year

Lamia Ait Ameur, Olivier Mathieu, Valérie Lalanne, Gilles Trystram, Inès Birlouez‐Aragon
Food Chemistry

References

YearCitations

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