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Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality
 
 
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Sustainability 2026, 18(11), 5442; https://doi.org/10.3390/su18115442 (registering DOI)
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article pdf uploaded. 28 May 2026 16:14 CEST Updated version of record https://www.mdpi.com/2071-1050/18/11/5442/pdf
article pdf uploaded. 28 May 2026 15:57 CEST Version of Record -
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