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Procesos (1 gen 2016 anni – 1 gen 2016 anni)

Descrizione:

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

Aggiunto al nastro di tempo:

prueba

ByGerardo Rafael S M
29 nov 2017
0
0
645

Data:

1 gen 2016 anni
1 gen 2016 anni
~ 0 min
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