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Journal: Processes, 2020
Volume: 8
Number: 389

Article: Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients
Authors: by Piotr Kraska, Sylwia Andruszczak, Urszula Gawlik-Dziki, Dariusz Dziki and Ewa Kwiecińska-Poppe
Link: https://www.mdpi.com/2227-9717/8/4/389

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