Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

Title
Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 7, Pages 1485-1493
Publisher
Wiley
Online
2011-05-05
DOI
10.1111/j.1365-2621.2011.02643.x

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