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Almond by-products : extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour by
Material type: Article Article; Format: print ; Type of continuing resource: periodical
Language: English
Publication details: Amsterdam, Netherlands : Elsevier, 2018
In: LWT - Food Science and Technology v. 89, p. 299-306
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

3.
Drought and heat stress impacts on phenolic acids accumulation in durum wheat cultivars by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Basel (Switzerland) : MDPI, 2021
In: Foods v. 10, no. 9, art. 2142
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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