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The outstanding amount of phenolics and pectins of okra seeds and seedless pods, respectively, is well-known. However, their impact on bread nutritional quality, and particularly on slowing down α-amylase activity during crumb digestion, has never been studied. In this work, the phenolic and carbohydrate fractions of developed fine and coarse flours from okra seeds (OS) and seedless pods (OP) were investigated as well as their impact on wheat bread physical and nutritional quality. The use of okra flours dramatically increased the amoun
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