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Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour

By Dorota Szawara-Nowak, Danuta Zielińska, Henryk Zieliński and Małgorzata Wronkowska

Submitted: May 10th 2016Reviewed: August 29th 2016Published: March 1st 2017

DOI: 10.5772/65411

Downloaded: 534

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Dorota Szawara-Nowak, Danuta Zielińska, Henryk Zieliński and Małgorzata Wronkowska (March 1st 2017). Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour, Superfood and Functional Food Viduranga Waisundara and Naofumi Shiomi, IntechOpen, DOI: 10.5772/65411. Available from:

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