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Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality
 
 
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Appl. Sci. 2026, 16(1), 9; https://doi.org/10.3390/app16010009
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