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Procesos (1 Jan 2016 Jahr – 1 Jan 2016 Jahr)

Beschreibung:

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Zugefügt zum Band der Zeit:

prueba

ByGerardo Rafael S M
29 Nov 2017
0
0
666

Datum:

1 Jan 2016 Jahr
1 Jan 2016 Jahr
~ 0 min
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