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Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds by
  • Aharon Segev et al
Material type: Text Text; Format: print ; Literary form: Not fiction
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Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions by
  • Aharon Segev et al
Material type: Text Text; Format: print ; Literary form: Not fiction
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