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Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.
Raczyk, Marianna; Kruszewski, Bartosz; Zachariasz, Ewa.
Afiliación
  • Raczyk M; Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
  • Kruszewski B; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
  • Zachariasz E; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Antioxidants (Basel) ; 11(11)2022 Nov 03.
Article en En | MEDLINE | ID: mdl-36358548
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Polonia
Texto completo
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XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Polonia