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Acrylamide Content of Experimental and Commercial Flatbreads.
Crawford LM, Kahlon TS, Chiu MM, Wang SC, Friedman M. Crawford LM, et al. Among authors: chiu mm. J Food Sci. 2019 Mar;84(3):659-666. doi: 10.1111/1750-3841.14456. Epub 2019 Feb 7. J Food Sci. 2019. PMID: 30730568
Sensory evaluation of gluten-free quinoa whole grain snacks.
Kahlon TS, Avena-Bustillos RJ, Chiu MM. Kahlon TS, et al. Among authors: chiu mm. Heliyon. 2016 Dec 22;2(12):e00213. doi: 10.1016/j.heliyon.2016.e00213. eCollection 2016 Dec. Heliyon. 2016. PMID: 28054034 Free PMC article.
46 results