Effects of edible flower addition on the formation of hazardous substances of baked biscuits

HUA Lei, LI Jinjin, WANG Jingxing, ZHAO Xiangru

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 212-222.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 212-222. DOI: 10.13995/j.cnki.11-1802/ts.045352

Effects of edible flower addition on the formation of hazardous substances of baked biscuits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 212-222 https://doi.org/10.13995/j.cnki.11-1802/ts.045352

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