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Total phenolic content (expressed as mg of gallic acid equivalents GAE100 g−1 dwb) of the breads (data are expressed as mean ± coefficient of variation %). C W—wheat control bread; AC W—wheat acid control bread; C Am—amaranth control bread; AC Am—amaranth acid control bread; SD-A7—L. brevis A7 bread; SD-A11—L. farciminis A11 bread. Different letters (a,b) indicate significant differences (p ≤ 0.05).
