Showing results 3 to 5 of 5
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Title | Author(s) | Issue Date | |
---|---|---|---|
Free radical scavenging properties and phenolic content of Chinese black-grained wheat Journal:Journal of Agricultural and Food Chemistry | 2005 | ||
Gluten enhances cooking, textural, and sensory properties of oat noodles Journal:Cereal Chemistry | 2011 | ||
2008 |