Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

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Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.pdf(3.05 KB)
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2018
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https://doi.org/10.1007/s13197-017-3008-7
 https://repositorio.uc.cl/handle/11534/59868
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