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David Cammiade Gruber

5

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Compositions de farine de riz

2004
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Acrylamide Formation Mechanism in Heated Foods

2003 Journal of Agricultural and Food Chemistry
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Procede permettant de reduire l'acrylamide dans des aliments, aliments presentant des niveaux reduits d'acrylamide, et article de commerce

2003
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A process for reducing the acrylamide content of foods, food with a low acrylamide content

2003
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Systemes emulsifiants ameliores destines a la preparation d'ingredients deshydrates a base d'amidon

2001
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