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Journal: Molecules, 2019
Volume: 24
Number: 3674
Article:
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
Authors:
by
José David Torres, Verónica Dueik, David Carré and Pedro Bouchon
Link:
https://www.mdpi.com/1420-3049/24/20/3674
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