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Journal: Molecules, 2022
Volume: 27
Number: 6342
Article:
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Authors:
by
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel and Sylwia Mildner-Szkudlarz
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https://www.mdpi.com/1420-3049/27/19/6342
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