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    Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures

    Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures von Kobayashi, Rie, Enomoto, Masami, Higa, Miwa, Okuno, Ikumi, Kizaki, Fuka, Taniguchi, Asuka, Enomoto, Toshiki


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