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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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