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Journal: Processes, 2023
Volume: 11
Number: 417

Article: Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins
Authors: by Chaima Neji, Jyoti Semwal, Endre Máthé and Péter Sipos
Link: https://www.mdpi.com/2227-9717/11/2/417

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