Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte

P. 304-328

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• Información

  Código DOI: 10.12871/00021857201646

  ISSN: 2283-5431

  Permalink: http://digital.casalini.it/10.12871/00021857201646