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Total phenolic content of breads containing a mixture of oleaster and BC flours. T1: Control, T2: 0.75% OL flour + 0.75% BC flour, T3: 1% OL flour + 1% BC flour, T4: 1.25% OL + 1.25% BC flour. Results are presented as a mean value ± SD, the different superscript letters are significant (p < .05).
