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Journal: Applied SciencesVolume: 15Number: 8067
Article: Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread
  • Authors:
  • Fryderyk Sikora1,*,
  • Ireneusz Ochmian1,* and
  • Magdalena Sobolewska2
  • et al.
Link: https://www.mdpi.com/2076-3417/15/14/8067

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