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Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
J Sci Food Agric. 2013 Aug 15;93(10):2415-20. doi: 10.1002/jsfa.6047. Epub 2013 Feb 1.
J Sci Food Agric. 2013.
PMID: 23371852
Face and brow presentations.
Copeland GN Jr, Nicks FI Jr, Christakos AC.
Copeland GN Jr, et al. Among authors: nicks fi jr.
N C Med J. 1968 Dec;29(12):507-10.
N C Med J. 1968.
PMID: 5250139
No abstract available.
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