Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

Published 2014 View Full Article

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Title
Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 43, Pages 10431-10436
Publisher
American Chemical Society (ACS)
Online
2014-10-07
DOI
10.1021/jf501941r

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