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Journal: FoodsVolume: 9Number: 1569
Article: Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
  • Authors:
  • Gabriele Carullo 1,2,
  • Francesca Scarpelli 3 and
  • Francesca Aiello 2
  • et al.
Link: https://www.mdpi.com/2304-8158/9/11/1569

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