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Journal: Molecules, 2019
Volume: 24
Number: 1262

Article: The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta
Authors: by Anna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk and Marta Olech
Link: https://www.mdpi.com/1420-3049/24/7/1262

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