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Journal: Appl. Sci., 2025
Volume: 15
Number: 8067

Article: Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread
Authors: by Fryderyk Sikora, Ireneusz Ochmian, Magdalena Sobolewska and Robert Iwański
Link: https://www.mdpi.com/2076-3417/15/14/8067

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