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Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α‑Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

Kocadağlı, Tolgahan ; Gökmen, Vural

Journal of agricultural and food chemistry, 2016-10, Vol.64 (41), p.7838-7848 [Peer Reviewed Journal]

United States: American Chemical Society

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