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Method for improving the taste of toasted oat groats by Maillard reaction, and thereafter manufacturable product
Method for improving the taste of toasted oat groats by Maillard reaction, and thereafter manufacturable product
2000
James D. Hansa
Alice H. Hibbs
Michael J. Morello
Keywords:
Taste
Food science
Maillard reaction
Biochemistry
Chemistry
Correction
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