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Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits.
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- Polymers (20734360), 2022, v. 14, n. 19, p. 3961, doi. 10.3390/polym14193961
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- Article
Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants.
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- Polymers (20734360), 2022, v. 14, n. 8, p. N.PAG, doi. 10.3390/polym14081565
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- Article