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G H Sadeghian
G H Sadeghian
Food science
Sucrose
Acrylamide
Organic chemistry
Chemistry
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THE EFFECT OF EMPLOYED SWEETENER TYPE IN THE BISCUIT FORMULATION ON THE ACRYLAMIDE CONTENT OF THE PRODUCT
2013
F Aarabi
J. Keramat
M Seyedain Ardebili
M Amin Afshar
G H Sadeghian
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