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Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Overview of attention for article published in Food Research International, February 2020
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  • Average Attention Score compared to outputs of the same age and source

Mentioned by

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2 X users

Citations

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51 Dimensions

Readers on

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91 Mendeley
Summary X Dimensions citations
So far, Dimensions has found 51 publications that cite this research output.

51

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