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Journal: MoleculesVolume: 29Number: 904
Article: The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
  • Authors:
  • Angelika Bieniek and
  • Krzysztof Buksa *
Link: https://www.mdpi.com/1420-3049/29/4/904

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