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Journal: Antioxidants, 2022
Volume: 11
Number: 1059
Article:
Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn
Authors:
by
El-Sayed M. Abdel-Aal and Iwona Rabalski
Link:
https://www.mdpi.com/2076-3921/11/6/1059
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