Published in
Elsevier, Food Chemistry, (332), p. 127399, 2020
DOI: 10.1016/j.foodchem.2020.127399
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The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
Journal article published in 2020 by
Priscila Bredariol,
Rosemary Aparecida de Carvalho,
Fernanda Maria Vanin 
This paper was not found in any repository, but could be made available legally by the author.
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