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AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Procesos (1 ene 2016 año – 1 ene 2016 año)

Descripción:

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

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prueba

ByGerardo Rafael S M
29 nov 2017
0
0
666

fecha:

1 ene 2016 año
1 ene 2016 año
~ 0 min
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