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  • Colin G. Hamlet, Peter A. Sadd, Li Liang
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2008 (First Published: 1 August 2008)
  • A range of commercially available cereals (mainly rye and wheat) used to manufacture U.K. bakery products were obtained, and the levels of free amino acids and sugars were measured. Selected samplesContinue Reading