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Antioxidant ActivityPhysicochemical PropertiesSensory EvaluationResponse Surface MethodologyBioactive CompoundsAntioxidant ActivitiesAntimicrobial ActivityQuality CharacteristicsChemical CompositionEssential OilWheat FlourFunctional PropertiesOxidative StabilityDietary FiberAntioxidant CapacityPhenolic ContentRheological Propertiesthe Shelf LifeChemical CharacteristicsShelf Life
vol.17 (2025)
vol.16 (2024)
vol.15 (2023)
vol. (2023)
vol.14 (2022)
vol.13 (2021)
vol.12 (2020)
vol.11 (2019)
vol.10 (2018)
vol.9 (2017)
vol.8 (2016)
vol.7 (2015)
vol.6 (2014)
vol.5 (2013)
vol.4 (2012)
vol.3 (2011)
vol.2 (2010)
vol.1 (2009)
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