Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
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DOI: 10.17221/313/2015-CJFS
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- Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
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Keywords
acrylamide; available lysine; extrusion-cooking; physical properties;All these keywords.
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