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In the past few years, the food sectors have shown more attention towards the functional food development. The erudition of the effects of processing as well ingredient composition is essential in order to optimize the conditions and to obtain functional foods affluent in bioactive compounds. Particularly natural antioxidants present in food have received significant interest because of their safety and potential alimental and therapeutic effects. Since way back, bread and bakery products play a predominant role in human nutrition. | Recent advances in development of multi grain bakery products A review
