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Journal: Applied SciencesVolume: 14Number: 2772
Article: Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
  • Authors:
  • Sylwia Stępniewska1,*,
  • Grażyna Cacak-Pietrzak2 and
  • Anna Szafrańska1
  • et al.
Link: https://www.mdpi.com/2076-3417/14/7/2772

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