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Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Crossref DOI link: https://doi.org/10.1007/s11947-015-1613-x

Published Online: 2015-10-08

Published Print: 2016-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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