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Journal: Appl. Sci., 2021
Volume: 11
Number: 436

Article: Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread
Authors: by Nastasia Belc, Denisa Eglantina Duta, Alina Culetu and Gabriela Daniela Stamatie
Link: https://www.mdpi.com/2076-3417/11/1/436

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