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  • ngredients such as grapes, raisins, cranberries, blueberries, apples, and other fruits, and spices, such as cinnamon may suffer significant loss in their flavanol content in cakes and baked goods with high final pH,??? wrote Dr Hurst and his co-workers. ???It is important to consider the impact of acidulants or basic leavening agents on the final pH and the impact these ingredients may have on the
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