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Journal: Foods, 2019
Volume: 8
Number: 228
Article:
Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders
Authors:
by
Lauren M. Crawford, Talwinder S. Kahlon, Selina C. Wang and Mendel Friedman
Link:
https://www.mdpi.com/2304-8158/8/7/228
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