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Journal: Foods, 2024
Volume: 13
Number: 2854

Article: Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells
Authors: by Chun-Wei Wang, Hui-Shan Shen, Chih-Wei Yang, Pei-Ci Syu and Sheng-Dun Lin
Link: https://www.mdpi.com/2304-8158/13/17/2854

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