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Journal: Agronomy, 2022
Volume: 12
Number: 667

Article: Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality
Authors: by Denisa Atudorei, Sorina Ropciuc and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2073-4395/12/3/667

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