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Procesos (1 janv. 2016 – 1 janv. 2016)

Description:

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

Ajouté au bande de temps:

prueba

ByGerardo Rafael S M
29 nov. 2017
0
0
667

Date:

1 janv. 2016
1 janv. 2016
~ 0 min
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