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Influence of the Wheat Flour Ozonation Process on Its Microbial Status and the Sensory and Mechanical Properties of Bakery Products
 
 
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Appl. Sci. 2026, 16(10), 5120; https://doi.org/10.3390/app16105120
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article pdf uploaded. 20 May 2026 17:40 CEST Version of Record https://www.mdpi.com/2076-3417/16/10/5120/pdf
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