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                                       Details for article 9 of 16 found articles
 
 
  Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread
 
 
Title: Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread
Author: Ballester-Sánchez, Jaime
Gil, Jose Vicente
Haros, Claudia Monika
Fernández-Espinar, María Teresa
Appeared in: Plant foods for human nutrition
Paging: Volume 74 (2019) nr. 2 pages 185-191
Year: 2019
Contents:
Publisher: Springer US, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 9 of 16 found articles
 
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