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Effect of Boiling in Water of Barley and Buckwheat Groats on the Antioxidant Properties and Dietary Fiber Composition

✍ Scribed by Hęś, Marzanna; Dziedzic, Krzysztof; Górecka, Danuta; Drożdżyńska, Agnieszka; Gujska, Elżbieta

No coin nor oath required. For personal study only.

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