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From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

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https://hal-agroparistech.archives-ouvertes.fr/hal-03434884
Contributor : Svenja Krause Connect in order to contact the contributor
Submitted on : Thursday, November 18, 2021 - 2:49:09 PM
Last modification on : Saturday, November 20, 2021 - 3:43:39 AM

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  • HAL Id : hal-03434884, version 1

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Svenja Krause. From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods. Food Chemistry, Elsevier, In press. ⟨hal-03434884⟩

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