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Journal: Appl. Sci., 2024
Volume: 14
Number: 2772
Article:
Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
Authors:
by
Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon and Hanna Kowalska
Link:
https://www.mdpi.com/2076-3417/14/7/2772
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