Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast
2005
Breitling-Utzmann, C.M. | Hrenn, H. | Haase, Norbert Ulf | Unbehend, Günter
Bibliographic information
Food additives & contaminants | Food Addit Contam
Volume
22
Issue
2
Pagination
97
- 103
Publisher Taylor & Francis
ISSN 0265-203X | 1464-5122Language
English
Type
Text; Journal Article
2025-02-03
2025-07-17
MODS
Data Provider
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