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Journal: Foods, 2020
Volume: 9
Number: 1447

Article: Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product
Authors: by Vincenzo Alfeo, Elisabetta Bravi, Dayana Ceccaroni, Valeria Sileoni, Giuseppe Perretti and Ombretta Marconi
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/9/10/1447

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