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Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread

✍ Scribed by C. Martinez-Villaluenga; A. Michalska; J. Frias; M.K. Piskula; C. Vidal-Valverde; H. Zieliński

No coin nor oath required. For personal study only.

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