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Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread

Document Type

Article

Author

Belkova, B.; Chytilova, L.; Kocourek, V.; Mastovska, K.; Hajslova, J.; Slukova, M.; Kyselka, J.

Source

In: Food Chemistry. (Food Chemistry, 15 February 2021, 338)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect) Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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