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Journal: Appl. Sci., 2024
Volume: 14
Number: 9392
Article:
Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality
Authors:
by
Karolina Pycia, Agata Maria Pawłowska, Zuzanna Posadzka and Joanna Kaszuba
Link:
https://www.mdpi.com/2076-3417/14/20/9392
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