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Procesos (jan 1, 2016 – jan 1, 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

Added to timeline:

prueba

ByGerardo Rafael S M
29 Nov 2017
0
0
639

Date:

jan 1, 2016
jan 1, 2016
~ 0 min
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