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The sensory quality of breads formulated on dark and brown rye flour incorporation (extraction rate of 100 and 92%, respectively) was compared using descriptive analysis and hedonic test. Two kinds of the respective rye breads were also analysed for total phenolic compounds (TPC), profile of phenolic acids, total flavonoids (TF), tocopherols (T) and tocotrienols (T3), inositol hexaphosphate (IP6)...
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