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Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes

Yoko Tsurunaga1, Shiori Arima1, Sae Kumagai2

  • 1Faculty of Human Science, Shimane University, Shimane 690-8504, Japan.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed

Keywords:
antioxidant activitycookiesqualitytanninwheat allergy

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