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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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