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Taylor and Francis Group, International Journal of Food Sciences and Nutrition, sup7(60), p. 167-179

DOI: 10.1080/09637480902769567

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Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis

Journal article published in 2009 by Bruno T. Soeiro, Thaís R. Boen, Roger Wagner ORCID, Juliana A. Lima-Pallone
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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