Cite
HARVARD Citation
Helou, C. et al. (2016). The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & function. 7 (6), pp. 2498-2507. [Online].
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Helou, C. et al. (2016). The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & function. 7 (6), pp. 2498-2507. [Online].