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Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg−1 (poppy paste 30%). L* results of breads were determined between...