Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability
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Title
Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 66, Issue 5, Pages 514-519
Publisher
Informa UK Limited
Online
2015-06-19
DOI
10.3109/09637486.2015.1056108
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