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Journal: Appl. Sci., 2022
Volume: 12
Number: 897
Article:
Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
Authors:
by
Ionica Coţovanu and Silvia Mironeasa
Link:
https://www.mdpi.com/2076-3417/12/2/897
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