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Procesos (1 jan 2016 ano – 1 jan 2016 ano)

Descrição:

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

Adicionado na linha do tempo:

prueba

ByGerardo Rafael S M
29 nov 2017
0
0
507

Data:

1 jan 2016 ano
1 jan 2016 ano
~ 0 min
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