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Journal: Appl. Sci., 2023
Volume: 13
Number: 29

Article: Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder
Authors: by Anna Korus, Mariusz Witczak, Jarosław Korus and Lesław Juszczak
Link: https://www.mdpi.com/2076-3417/13/1/29

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