KALTHUM IBRAHIM, Ummi; SYAFIQAH ABD WAHAB, Nurul; M. U. H., Suzihaque; ABD HASHIB, Syafiza; ADAWIYA ABDUL AZIZ, Rabiatul. Evaluation of Antioxidant Activity and Total Phenolic Content in Bread Incorporated with Green Coffee Beans (GCB). International Journal of Engineering & Technology, [S. l.], v. 7, n. 4.18, p. 156–160, 2018. DOI: 10.14419/ijet.v7i4.18.21891. Disponível em: https://sciencepubco.com/index.php/ijet/article/view/21891.. Acesso em: 6 may. 2024.