TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT
ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT
AND ROSEHIP FLOUR
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Published:2023-06-30
Issue:
Volume:
Page:33-41
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ISSN:2066-6845
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Container-title:Carpathian Journal of Food Science and Technology
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language:en
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Short-container-title:CRPJFST
Publisher
Technical University of Cluj Napoca