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Slađana Žilić, Zorica Basić, Vesna Hadži-Tašković Šukalović, Vuk Maksimović, Marijana Janković and Milomir Filipović Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? International Journal of Food Science & Technology 49

Version of Record online: 30 OCT 2013 | DOI: 10.1111/ijfs.12397

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